DUTCH CHICKEN RECIPES 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:

• preheat dutch oven over hot coals.
• dredge chicken in seasoned flour and brown in dutch oven
• after chicken is brown add veggies,garlic.
• and 1/2 the beer.
• cover and place over coals for 30 minutes. I also put coals on top.
• after 30 minutes add the soup and cook another 30 minutes or until everything is done.