8 QT ENAMELED DUTCH OVEN RECIPES

Steps:

• Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C).Cut the potatoes into bite-sized pieces and place in a bowl. Remove 2 cloves of garlic from the head and press into the potatoes. Add 1 tbsp (15 mL) of oil and ½ tsp (2 mL) of salt; combine.Cut off the wing tips and flats (the middle flat part of the wing) from the chicken (you can use these pieces to flavor stock). Brush the chicken with the remaining oil; season with paprika and the remaining salt.Cut the head of garlic and the lemon in half horizontally; place in the cavity of the chicken with the thyme. Tie the legs together with kitchen twine.Carefully remove the Dutch oven from the oven. Add the potatoes to the bottom and place the chicken on top. Replace the lid.Bake, covered, for 45 minutes. Remove the lid and bake until the skin is browned, and the chicken reaches 165°F (74°C), about 15–20 minutes.

Steps:

• Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven.Bake, covered, for 25 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving.