9 QT 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:

• In a large bowl, combine flour, active dry yeast, and salt
• Add the water, and mix until all ingredients are perfectly combined and they form a ball.
• Transfer to a greased bowl and cover the bowl loosely with plastic wrap and a moistened kitchen towel
• Let the dough rise in a draft-free place for 18 to 24 hrs. After the 18 to 24 hrs, the dough will look like this:
• preheat the oven to 450F and put a dutch oven inside the oven while it preheats. Baking the bread in a preheated dish makes it crunchy
• Turn dough into a floured surface
• Gently gather the dough into a ball
• Carefully place the dough into a preheated dutch oven and bake, covered for 30 minutes. Remove cover and bake for 15 mins more. Remove from the oven and cool in a rack.