Dutch oven chicken

Terrebandit

Try this sometime. It was really good and a nice break from a spatchcock chicken. Very simple to do if you have the 7 quart lodge DO. I halved one whole chicken and added a couple extra leg quarters. I seasoned them up and seared the chicken on the BGE over a hot fire. In the pot, I added 4 pealed medium size taters, one large sweet onion and one 16 ounce bag on carrots. I added about a 1/2 cup of water seasoned with chicken bouillon. I then laid the seared chicken on top of the veggies and covered the pot with the lid. Baked it in the egg at 350 indirect for about 1.15. The chicken was at about 165 IT when I pulled the DO from the fire. It was very moist and delish. Just like mom use to make. >-

Dobie

Just curious if cooked in a covered DO why indirect?

Skiddymarker

Very nice - The veggie bed under the chicken is a great idea, if you haven't tried it add some celery, leek and slice or two of lemon.  

Mattman3969

That looks and sound quite excellent. I'm guessing with the cook taking 1 1/2hrs you went lid off on the DO?

Terrebandit

Dobie said:

Just curious if cooked in a covered DO why indirect?

I've found that doing it indirect reduces the potential for hot spots and burning of food in the oven. I have an AR, so I lay two rods on the stone and set the DO on that. That gives me some air space between the two for more even heating.

Terrebandit

Mattman3969 said:

That looks and sound quite excellent. I'm guessing with the cook taking 1 1/2hrs you went lid off on the DO?

It was more like 1 hour 15 minutes. I kept the lid on for the entire time.

tulocay

Nice cook.