{"id":2706,"date":"2011-11-04T23:09:24","date_gmt":"2011-11-05T06:09:24","guid":{"rendered":"http:\/\/www.outdoorcookingmagic.com\/?p=2706"},"modified":"2014-06-30T03:59:58","modified_gmt":"2014-06-30T10:59:58","slug":"dutch-oven-chicken","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingmagic.com\/dutch-oven-chicken\/","title":{"rendered":"Dutch Oven Chicken"},"content":{"rendered":"

<\/a><\/div>Cooking chicken in a cast-iron Dutch oven is a method that ensures terrifically moist, succulent results because the heavy lid keeps the steam inside the oven.\u00a0 It also keeps the flavor inside, but because some people don't like the look of steamed meat, here's a trick to make your chicken taste better and look great.\u00a0 Heat some oil or grease in the oven to about 350 degrees by placing the oven over coals.\u00a0 Sear the chicken in the hot oven by turning it until it is browned all over.\u00a0 This will help seal in the juices for better tasting chicken and give it a browned look.\u00a0 Once it's browned, remove the chicken, wipe out the excess grease, and add the chicken and seasonings for the recipe you are planning to cook.\u00a0 You'll find that Dutch oven chicken is juicy on the inside and crispy on the outside. Yum!<\/p>\n

Try some of these Dutch oven chicken recipes:<\/p>\n

Door Slammer Chicken<\/h3>\n

8 chicken breasts<\/em>
\n 2-8 oz bottles Russian dressing<\/em>
\n 1-12 oz jar apricot jam<\/em>
\n 1 pkg. instant onion soup mix<\/em><\/p>\n

Mix well & pour over chicken in Dutch oven.\u00a0 Bake 1 1\/2 hrs.\u00a0 If in oven it should be 350 degrees or use 10 briquettes on bottom & 15 on top of your dutch oven.<\/p>\n

from Sue:\u00a0 This is a very easy, delicious Dutch oven chicken recipe.<\/p>\n

Dutch Chicken Bake<\/h3>\n

3 lbs frozen chicken breasts (skinless and boneless)<\/em>
\n 2 lbs frozen hash browns<\/em>
\n 1 29 oz can cream of mushroom soup<\/em>
\n milk<\/em><\/p>\n

Layer hash browns and chicken to fill a 12\" oven 3\/4 full. Mix can of soup and a can of milk together and pour over top of chicken and hash browns and cook for one hour or until chicken is cooked.<\/p>\n

from Talons Falconry<\/address>\n

Baked Honey Chicken<\/h3>\n

2 chickens, cut-up<\/em>
\n \u00bc cup butter<\/em>
\n 1 cup chopped onions<\/em>
\n 1 tsp salt<\/em>
\n \u00bd tsp pepper<\/em>
\n \u00bd tsp rosemary<\/em>
\n 1 T honey for each piece of chicken<\/em>
\n 1 cup chicken stock<\/em>
\n flour<\/em><\/p>\n

Sprinkle each piece of chicken with flour. Melt butter in Dutch oven and saut\u00e9 chicken on both sides. Remove chicken and drain on paper towels.<\/p>\n

Saut\u00e9 the onions until golden brown.\u00a0 Add chicken stock.\u00a0 Place chicken in oven on onions, and sprinkle with salt, pepper, and rosemary.\u00a0 Drizzle each piece of chicken with honey. Cover and bake at 350 degrees F (10-12 coal under bottom of oven) for about 1 hour. Baste the chicken frequently.<\/p>\n

Just Chicken in a Pot<\/h3>\n

3-4 lb whole frying chicken<\/em>
\n 1 tsp poultry seasoning<\/em>
\n 1\/2 tsp salt<\/em>
\n 1\/4 tsp basil<\/em>
\n 1\/4 tsp pepper<\/em><\/p>\n

Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
\nRusty<\/p>\n

\"Scott\"
<\/div>\n

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