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|
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|
|Not the best picture but it sure was yummy!|
|Tomatoes ready for the oven|
|Roasted Tomatoes - So Yummy!|
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