Oven style "dutch oven" question.

[big brown horse]

Got myself a dutch oven (designed for the oven, not campfire) at Tuesday Morning. I want to roast a chicken (whole) in it tonight to have for lunches etc for the rest of the week and weekend.

What temp do I set my oven and how long approx do I leave it in there?

 

[Henrietta23]

Um, I always stick my digit remote thermometer thing in it and stop cooking when it gets to the chicken temperature. Sorry, probably not very helpful!

 

[big brown horse]

I'm wondering if I should treat it like my crock pot, low and slow.

Anyone know how the skin turns out?

 

[FarmerJamie]

For fresh whole chicken, I'm not sure what the "right" method is, but the last time I did it without the wife's supervision , it was about an hour at 350 with a little chicken stock in the bottom of the pan. We're not skin eaters, so I didn't pay attention to it.

 

[freemotion]

It will be more like a crockpot chicken, no crispy skin. If it is a biggish Dutch oven and a smallish chicken, you may want to baste it or turn it so it doesn't dry out....If I have a smaller amount of meat to cook I use the big cast iron skillet with the lid instead of the Dutch oven for this reason. I like to fill that thing!

Maybe an hour and a half at 300? An hour at 350? Will you brown it well first? That preheats everything and can shorten the cooking time, too.

So my advice is and watch it closely (but not too closely! ) until you get to know YOUR Dutch oven. Then watch out! The possibilities are endless. Especially if you happen to have some onion wine handy to braise it in.

 

[FarmerJamie]

It will be more like a crockpot chicken, no crispy skin. If it is a biggish Dutch oven and a smallish chicken, you may want to baste it or turn it so it doesn't dry out....If I have a smaller amount of meat to cook I use the big cast iron skillet with the lid instead of the Dutch oven for this reason. I like to fill that thing!

Maybe an hour and a half at 300? An hour at 350? Will you brown it well first? That preheats everything and can shorten the cooking time, too.

So my advice is and watch it closely (but not too closely! ) until you get to know YOUR Dutch oven. Then watch out! The possibilities are endless. Especially if you happen to have some onion wine handy to braise it in.

Oh yeah, Free, a Dutch Oven filled with a big roast and veggies
http://www.sufficientself.com/forum/viewtopic.php?id=7661&p=32 post #312

 

[freemotion]

YUM!

 

[big brown horse]

FJ, YUM!

Thanks everyone.