09 July 2009

Dutch Oven Chicken


We prepped our 10" Dutch oven ahead of time back at the cottage and transported it carefully to the beach. We also brought briquettes, a chimney for lighting the briquettes, some paper from the recycle bin, and a lighter.

In the Pot
1 whole chicken, cut up into pieces, with below rub applied over all the skin
1 onion, chopped
1 bulb garlic, cloves separated and peeled [or more if you really love it]
3 carrots and/or parsnips, cut into 2" pieces
6-8 small new potatoes, cut in half
1 can beer

For the Rub
1 t. each powdered thyme, rosemary, sage, oregano
2 t. onion powder
S + P
Cooking Oil [enough to turn the powder into a paste]

Place 10 lit briquettes under the oven and 12 on top. By having more on top you help ensure the skin of the chicken gets browned and crispy. Cook for 90 or so minutes. Replenish coals as they burn out. Check progress after 60 minutes. We took ours out at 90 minutes and the chicken was browned and moist. We served it with some soft butter buns to soak up the juice. And had watermelon for dessert.

[Note: in the picture below you can see hubs warming up some canned brown beans on top of the oven. Spud was grateful for this little treat while we waited for our dinner to cook.]

Lovin' the Oven
Dutch Oven Stew