ROAST CHICKEN IN DUTCH OVEN RECIPES
INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 6 hours
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
- Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
- Add onions and sauté for 3-5 minutes, until softened.
- Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
- Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
- Put top back on Dutch oven and set to SLOW COOK for 6 hours.
- Flip roast at 3 hours.
- When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…
Provided by Instant Brands Culinary Team
Prep Time 10 minutes
Cook Time 6 hours
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
- Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
- Add onions and sauté for 3-5 minutes, until softened.
- Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
- Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
- Put top back on Dutch oven and set to SLOW COOK for 6 hours.
- Flip roast at 3 hours.
- When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...
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- Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.
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