Posted: 1/1/2010 1:40:38 PM EDT
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I've got a bunch of chicken legs, wings, ect. - This is what I was planning, season chicken & put it in a 5 qt. dutch oven w/ a bunch of chicken stock. Put it in the oven at 200* at 5:30 a.m. & when I get home from work at 6 p.m. it will be all happy & ready to eat.
Will my stock last that long before evaporating ? Any help saving me from epic fail would be most appreciated. |
Oven on and not at home makes for a 
house. Use a crock pot instead.
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12.5 hrs is a long time for something like that and potentially could lead to a fire etc. Personally I wouldn't risk it unless I had cooked that exact dish in the same oven with me there the whole time. Do you have a crockpot with a timer and keep warm function? If so you would be much better off browning the chicken in a skillet with some veggies first then deglazing with the stock then put everything in the crockpot for 8hrs on slow/low and letting the crockpot keep it warm for the rest of the time. |
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When we dutch oven cook, it is in the backyard... We have a few acres... And it is with coals in the fire pit.
That being said, I have never *left* my property *while* it was cooking... And, I have several chicken recipes for the dutch oven. Sounds like you have a good one... We like cooking the rice in one oven. Chicken with sugar, Ketchup, vinegar, and soy sauce, and a little bit of garlic in another. And a cake mix dumped in with a can of sprite and a can of peaches in another. Pretty cheap dinner, but it is delish... I would go with the above advice about using a croc pot instead if you are leaving your property, although I have never personally had a problem with coals... That being said, I have never left it cooking "unattended" Good luck. |
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Quoted:
Quoted:
line the bottom of the crock pot or dutch oven with carrots, peeled and cut into full length quarters so the chicken does not stick, works like a charm and the carrots are usually good to. Huh. I like that idea... Thanks... Another arfcom lesson... indeed 
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Start with a well seasoned hot Dutch oven on the stove top.
Put yer bird bits in skin side down so they crisp a bit. Toss in a handfull of peeled garlic, a couple of quartered onions, some chopped celery and all the whole wild mushrooms you can fit. Top with your favorite seasoning blend or just hit it with salt pepper and lots of fresh rosemary (Either chop it finely or leave it in sprigs so you can pull it out later) Put the top on, turn down to low, and cook for an hour. God I miss cooking. Gonna have to fire up the grill tonight..... 
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