Thursday, June 13, 2013

The Dinner After

At the end of my post about my Dutch Oven Bread I mused about what I could make for dinner with a pre-heated Dutch Oven in my grasp.  Well on my counter.  It really was too hot to grasp.

I had a whole chicken in my refrigerator awaiting a cooking date so suddendly the light bulb went off in my head.  Why not cook the chicken in the Dutch Oven.  Duh.  I really hadn't planned this so I was feeling very clever.

To start I put some butter into the Dutch Oven.
See it really was hot in these pictures
Then I sliced up some onions and layered them on the bottom of the Dutch Oven.  This helps insure the chicken does not stick to the pan.  My Dutch Oven is well seasoned so the chicken should not stick but I like the flavor the onions bring to the meal... we ate the onions too!

I also added some chicken stock to the pot.  This will add some moisture to the cooking environment to help keep the chicken from drying out.  Again, when cooking in a lided environment, drying out is not a big problem.  And again, I like the flavor the stock adds.  My chicken stock happened to be frozen.  When I have the remains of a whole chicken left over, I boil it down for stock.  (Which will be the ultimate end for this chicken). Then when the stock is cooled and strained, I freeze the stock in ice cube trays.  The frozen stock cubes are then sealed up in ziptop bags in the freezer for future use.  This makes it much easier to use the stock in multiple recipes.  Someday I should actually measure how much stock is in one cube so I know how many cubes to the cup but that is a project for another day.
Add onions and frozen chicken stock (frozen is not required)

The chicken was carefully placed on top of the onions.  I say carefully because remember the Dutch Oven is still close to 400 degrees in these pictures.  I sprinkled the chicken with salt, thyme, sage, and basil.  A pinch or two of each.  Season to your own liking.  
Add whole chicken and season
The lid was put on the Dutch Oven and the whole thing put into a 425 degree oven for about an hour and a half.  The chicken was falling off the bones and very moist and tender.
Not the best picture but it sure was yummy!
After the chicken was cooking away I also cut up a variety grape and cherry heiloom tomatoes.  I put them into a square baking pan with some olive oil.  The tomatoes were mixed up in the oilive oil then I sprinkled them with garlic power, salt, and grated parmasan cheese. 
Tomatoes ready for the oven
The tomatoes were put into the oven next to the Dutch Oven for the last 30 minutes of cooking to roast.  They turn out so sweet and flavorful you just have to try them even if you do not like tomatoes as a rule.
Roasted Tomatoes - So Yummy!

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  1. Your bread and chicken look delicious. I have wanted a cast iron dutch oven for some time now. My husband and I both like to cook so I just requested a dutch oven for our anniversary next month. :) I am going to stay a while and take a look around your blog.

    Enjoy your week!


  2. Vicki I just love how versatile my Dutch oven is. I hope you get your anniversary present! Thanks for stopping by.

    Widgy Cat


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