Dutch oven chicken is a simple and delicious dish that can be made using only a few ingredients. A dutch oven is a heavy, lidded pot made of cast iron or enameled cast iron that is ideal for slow-cooking meats and stews. The following recipe is an easy and flavorful way to prepare chicken in a dutch oven.
- 1 whole chicken, approximately 4-5 lbs
- 2-3 tbsp olive oil
- 1 large onion, chopped
- 4-5 garlic cloves, minced
- 2-3 large carrots, chopped
- 2-3 celery stalks, chopped
- 2-3 sprigs of fresh rosemary
- 2-3 sprigs of fresh thyme
- 2 bay leaves
- 1 cup chicken broth
- Salt and pepper to taste
- Preheat your oven to 375°F.
- Start by preparing the chicken. Remove any giblets or excess fat from the cavity and rinse the chicken inside and out with cold water. Pat dry with paper towels.
- Season the chicken with salt and pepper, both inside and out. You can also add any other seasonings you prefer, such as paprika, garlic powder, or dried herbs.
- Heat the olive oil in your dutch oven over medium-high heat. Add the chopped onion, garlic, carrots, and celery and sauté for 5-7 minutes, or until the vegetables are tender.
- Add the fresh herbs (rosemary and thyme) and bay leaves to the pot, stirring to combine.
- Place the chicken in the dutch oven, breast-side up, on top of the vegetables and herbs. Pour the chicken broth into the pot around the chicken.
- Cover the dutch oven with its lid and place it in the preheated oven. Bake for 1-1.5 hours, or until the internal temperature of the chicken reaches 165°F.
- Check the chicken periodically throughout the cooking process, basting it with the pan juices every 20-30 minutes. This will help keep the chicken moist and flavorful.
- Once the chicken is fully cooked, remove the dutch oven from the oven and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat.
- Serve the chicken with the vegetables and pan juices from the dutch oven. You can also serve it with your favorite side dishes, such as mashed potatoes or roasted vegetables.
- If you want a crispier skin on your chicken, you can remove the lid from the dutch oven during the last 20-30 minutes of cooking.
- You can use any combination of vegetables you prefer in this recipe. Try using sweet potatoes, parsnips, or turnips in place of the carrots and celery.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. You can also use the leftover meat in sandwiches or salads.
- Don’t discard the bones and carcass from the chicken! You can use them to make homemade chicken broth, which can be used in soups, stews, and other recipes.
Dutch oven chicken is a simple and delicious dish that can be made using only a few ingredients. The key to this recipe is slow-cooking the chicken in a dutch oven with vegetables, herbs, and chicken broth, which infuses the meat with flavor and keeps it moist and tender. With a little bit of patience and a few simple steps, you can make a delicious and comforting meal that your family will love.
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