AuthorRachel Clifton-CochranRub the chicken down with butter or oil and salt the skin. Chop up the veggies and cover the bottom of the Dutch oven. Season your veggies with plenty of salt and pepper and top with the rosemary sprigs and add the stock.
Lay the chicken on top, ensuring it’s not directly touching the walls, lid or base of the oven. Suspend the Dutch oven from a tripod, or stand slightly elevated above the embers (so the embers aren’t directly touching the base of the oven ) and pile some embers onto the lid.
If you don’t have a tripod or an oven with legs, you can always be resourceful and put it on bricks. Assuming that the oven reaches an internal temperature of 180, you will need to cook for 20 minutes per pound of weight + 20 minutes extra. (My chicken weighed 3lbs so needed 60 minutes of cooking time + the extra 20 minutes) Make sure your chicken reaches an internal temperature of at least 165 degrees.
Ingredients
Directions
Rub the chicken down with butter or oil and salt the skin. Chop up the veggies and cover the bottom of the Dutch oven. Season your veggies with plenty of salt and pepper and top with the rosemary sprigs and add the stock.
Lay the chicken on top, ensuring it’s not directly touching the walls, lid or base of the oven. Suspend the Dutch oven from a tripod, or stand slightly elevated above the embers (so the embers aren’t directly touching the base of the oven ) and pile some embers onto the lid.
If you don’t have a tripod or an oven with legs, you can always be resourceful and put it on bricks. Assuming that the oven reaches an internal temperature of 180, you will need to cook for 20 minutes per pound of weight + 20 minutes extra. (My chicken weighed 3lbs so needed 60 minutes of cooking time + the extra 20 minutes) Make sure your chicken reaches an internal temperature of at least 165 degrees.
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