Posted: 7/8/2008 3:20:39 PM EDT
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This last weekend I went camping and used my Dutch Oven. Made cornbread and then cooked 2 whole chickens. Lets start with the cornbread. Used a scratch recipe and 30 minutes to cook  Then got the chicken ready. Two whole chickens in chicken stock and mushrooms with garlic.  About one hour forty five minutes of cooking with hot coals from the camp fire.  Chickens done.  Dinner served. Yummm  |
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very nice...classic dutch oven meal... secondpost asked about browning...best way would be to sprinkle a bit of paprika on the chicken and secondly..remove the top and allow it to brown with the fires heat for the last 20 min or so. it is a stewed chicken, not a roasted chicken,,I think the appearance is fine..  CHEF |
If you put a rack in the bottom of the dutch oven so the chickens are not resting in their own juices, they will come out very moist and tender and brown a bit more. ...but those juices make some mighty tasty gravy! Also using lots of coals (more heat) will help brown the chickens too (but use the rack or you'll burn them). A closed lid and slow (cooler) oven will definitely "pot roast" the things. A rack and higher heat (more coals) will brown them. They will still be plenty moist because the moisture driven out of the chicken meat will not be able to escape. You could also put the lid on but not quite all the way so some steam can escape. Well, rather than repeat myself again, I'll just say, good luck! |
