How do you roast a chicken in a dutch oven?

Answer 1

Usually the chicken is braised in a dutch oven, which is a type of pot and roasted in a regular or convection oven. If you wish to use the dutch oven, heat couple tablespoons of oil in the pot, brown the chicken and some onions, maybe some garlic, carrots, potatoes. Season to taste. Add a cup of chicken stock, cover the pot and cook for about an hour or until the chicken is done. This is sometimes called pot roast chicken.

Answer 2

The process by which "meat is cooked" as your question states, is usually begun by first Browning the Meat in the Dutch Oven on a Stove Top or Camp Fire with a medium to high heat process for a few minutes, turning every few minutes over the entire surface of the particular cut of meat, so as not to (overly brown, burn, singe or scorch the meat ...rather a subjective process), imitating that same principle as early man did over an open flame (Maillard Reaction) to obtain that taste we have come to appreciate (or crave) as omnivores over the past few 70,000 years. After the browning process is complete, add some liquid as well as other ingredients, (vegetables, fruits, grains during the final cooking stages) lower the temperature of the cook surface to a simmer. By reducing the heat temperature you begin gently breaking down the connective tissue of the proteins and tenderizing the other ingredients being used in your recipe with your Dutch Oven. A Dutch Oven is one of the most versatile cooking vessels in the history of food preparation. From the time that early man began using fire to put that nice char on his/her Leg O' T Rex, a vessel which we now know as a "Dutch Oven" was on the radar for "not so current" chefs of the day.

History of the Dutch utilizing a Sand Cast Iron Mold system to develop a smoother finish on the end product being the coined "Dutch Oven" which dates back to the late 1600's.

Now, mankind can migrate from the cave ... (or backyard) to the kitchen. Because they now have a vessel which will not just hold the raw proteins he/she has acquired so skillfully, but now they can add water and other liquids to aid in the process of rendering tough cuts of "T Rex" to a low and slow cooking technique providing the tender morsels which we now refer to as,"comfort food."

Think of the Dutch Oven as just that ... "An Oven" (not) just a pan to be used as a container for making Stews, Soups and Chili's, but also as a very efficient baking tool because of it's cast iron density and smaller physical space to control the cooking process as opposed to a large modern day oven which can be difficult to maintain constant temperatures.

If one has the desire, nearly anything can be baked, roasted, braised, fried, blackened, sauteed to desired doneness for discerning palettes in this versatile and nearly indestructible addition to your arsenal of cookery.

Fire (still) Good !!! Bon Appitite Mr. & Ms. Flintstone

Answer 3

A Dutch Oven only needs to be seasoned if it is a cast iron pot. All cast iron pans are seasoned in the same way: warm the pan over low heat on a burner or in the oven. This only takes a minute or so. Then rub the warm pan, inside and out, with any type of neutral oil. Vegetable oil, peanut oil, shortening or lard are all good choices. Then wipe out excess oil with a clean paper towel.