2:1 ratio, above to underneathīefore starting, you will need a few supplies: a lid lifter, tongs, heavy gloves made especially for camp cooking, wooden utensils, charcoal briquettes, and your Dutch oven.

To fry or boil: checkerboard pattern, all underneath.

To broil: checkerboard pattern, approx.

Seasoned veterans believe that the nose knows when food is done. To prevent hot spots, rotate the lid and pot 90 degrees every 15 minutes, depending on sun, wind, and altitude. Place one underneath the pot and two on top. This gives an approximate temperature of 325 to 350 degrees Fahrenheit.Īs a general rule, to increase the temperature 25 degrees, add three briquettes. For example, with a 12-inch Dutch oven, use 14 or 15 briquettes on top and 9 or 10 briquettes on bottom for a total of 23 to 25 briquettes. Subtract 2 or 3 from the diameter to get the number of briquettes to use on the bottom. Here’s the rule: Take the diameter of the Dutch oven and add 2 or 3 to get the number of briquettes to use on top. So, a 12-inch oven would use about 24 briquettes.Īlso, some briquettes go on the bottom and some on the top many people overheat the bottom. It’s easy to learn, but don’t be dismayed if you overcook the first time out. To attain the 325° to 350☏ temperatures required by many recipes, cooks apply a simple formula: In general, use TWICE as many charcoal briquettes as the size of the Dutch oven. The secret to cast-iron cooking is temperature control to avoid burning the food. A secure lid allows heat and internal pressure to build, while at the same time preserving moisture so that the food is gently steamed from the inside out. Lifting the lid to peek inside can release moisture and lengthen the cooking time. Dutch oven can range in size from 5 to 22 inches in diameter and can often be found for sale new or used.Īnyone can cook almost anything in a cast-iron Dutch oven, as long as the pot has a well-sealing lid and the temperature is controlled. Learn about Dutch-oven cooking and three great recipes to try! How Does a Dutch Oven Work?ĭutch-oven cooking is all about cooking in a cast iron pot over a campfire, wood fire, or charcoal.

Step 4 Serve the carved chicken with the roasted vegetables and pan drippings.Dutch-oven cooking is not only flavorful but also a lot of fun! Just because you’re cooking over a fire, you don’t have to eat hot dogs.

Remove from the oven and let chicken rest for 15 minutes. Broil on high until the chicken begins to brown, 1 to 2 minutes. Uncover and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165°, 20 to 25 minutes.

Step 3 Roast the chicken, covered, for 35 minutes.

Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid.

Step 2 Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven.

Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper.

Rub the chicken with 1 tablespoon of the olive oil. It should read 160 degrees (the temp will rise to 160 degrees as it rests). A meat thermometer is the best way to check for doneness: Insert it into the thickest part of the thigh, being careful not to hit the bone. Just like cooking a turkey, the cook time for a whole chicken varies depending on the size of your bird and the temperature of your oven. How long does it take to cook a whole chicken? And while some still cost a small fortune, these days you can find a great one for less than $100. They're fantastic for long braises and slow-simmered stews because they hold heat well. Add this recipe to your list of favorite fall chicken recipes for any weeknight or make it a holiday dinner centerpiece, which is a perfect Thanksgiving for two idea!Ī Dutch oven is a heavy, oven-safe pot, usually made of enamel-coated cast iron, with a flat base and a tight-fitting lid.

Baking with the lid on, then off, then under the broiler provides just the right mix of steaming, roasting, and crisping to cook everything evenly and keep your chicken super juicy. The real magic is in how the flavors build on each other, with the chicken-y juices flavoring the veggies as they cook. A whole chicken and vegetables-a meal that typically calls for lots of pans to wash-cooks together in just one pot, saving you lots of time on prep and cleanup. This Dutch oven roast chicken is a one-pot wonder that truly is wonderful.

Dutch oven recipes