June 16, 2010

Who says you can't fix a whole chicken on the stove?

Well I just cooked my first whole chicken in the Dutch Oven (best purchase I've ever made in the kitchen). And quite successfully, if I might add.  It ROCKS!  Here's the recipe.

Stove Top Dutch Oven Chicken
1 3-4 lb. roasting chicken (giblets and neckbone removed)
1/4 C. butter
1 Tbsp. Extra Virgin Olive Oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1/4 cup water
1/4 cup lemon juice
1 small onion
1 small bag baby carrots

Sprinkle chicken, inside and out with salt, pepper, & garlic powder and stuff inside of chicken with rosemary, thyme.  I used some of the rosemary and thyme to stuff under the breast skin.
In large dutch over, heat butter and olive oil and brown chicken, breast side down for 5 minutes or until browned.  Turn over and lower heat to medium low, add veggies, water, lemon juice and cover.  Cook for 1-1 1/2 hours until meat thermometer reads 180°.

Let chicken rest before slicing.  Strain the drippings and pour over chicken just before serving.


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