nutfry
Assistant Cook
I have some bacon and sausage that I have to cook, so I'm doing breakfast for supper. Pancakes, scrambled eggs, the bacon and sausage, and toast if the bread is still good.
French chicken in a pot (from CI's Jan/Feb Issue), Caesar salad, hot bread....
Whole chicken cooks for 1.5 to 2 hrs at 250 after browning on both sides, with just a spattering of aromatic veggies, in a very tight pot at the lowest oven shelf setting. The juice in the pot is strained and defatted and passed with the carved bird.
Too easy not to try
can you do it with one of theseFrench chicken in a pot (from CI's Jan/Feb Issue), Caesar salad, hot bread...Whole chicken cooks for 1.5 to 2 hrs at 250 after browning on both sides, with just a spattering of aromatic veggies, in a very tight pot at the lowest oven shelf setting. The juice in the pot is strained and defatted and passed with the carved bird.Too easy not to try
I saw that recipe, mozart. I can't wait to make it. It would be a great Sunday meal for Buck and me. You'll have to report back on how it turned out. I'm about 100% certain it will be just great.
can you do it with one of these
can you do it with one of these
Yes, but it requires some more work which to me is part of the beauty of this recipe.
The whole chicken is browned on top of the stove, breast side first then the dark meat and left breast side up in the dutch oven.
Since your clay cooker is not stove-top safe, you would have to brown in another pot or pan and deal with the clean-up.
The "secret" of this method is very little moisture from other ingredients and a very tight cover seal, hence the aluminum foil that was mentioned above.