This photo is courtesy of our customer Jeff Cooper of Vancouver, BC. He sent us this picture with the note "The bird was a success! I ended up cooking it at 350 over veggies and with a little water, like your mother in law recommended."
To cook in the oven using a Dutch oven, set the temperature at 350 deg F with a little bit of water to prevent the bird from drying out. Cook a 4 lb bird for around 2 hours or play it by ear with the cooking time, there is no definite math to it. If you plan to cook on stove top, we suggest you put more water than if you plan to cook it in the oven.
Dutch oven tip & recipe variation from our regular customer R.L. of Chilliwack, BC:
Use a relatively low temperature, eg 300 deg F, and it would take somewhere in the neighbourhood of 2 hours. For best results, brown it first on top of the stove, and then toss in a bunch of shallots and whatever else you want.
He added: “I should add, browning the chicken on the stove you’ll naturally need tongs to hold the bird. I actually hold it with my bare hands sometimes, but your other customers are probably smarter than that.”
Another Dutch oven tip from Modern Farmer website:
A Dutch oven is an excellent tool for roasting a heritage-breed chicken. The large, heavy, lidded pot is designed to retain moisture over long periods of oven cooking. Place the chicken, breast-side down to keep it moist, in the Dutch oven with quartered onions, garlic cloves, a cup of water and some butter. Roast it for 30 minutes per pound at 325 degrees F.
Dutch oven tip & recipe variation from our regular customer R.L. of Chilliwack, BC:
Use a relatively low temperature, eg 300 deg F, and it would take somewhere in the neighbourhood of 2 hours. For best results, brown it first on top of the stove, and then toss in a bunch of shallots and whatever else you want.
He added: “I should add, browning the chicken on the stove you’ll naturally need tongs to hold the bird. I actually hold it with my bare hands sometimes, but your other customers are probably smarter than that.”
Another Dutch oven tip from Modern Farmer website:
A Dutch oven is an excellent tool for roasting a heritage-breed chicken. The large, heavy, lidded pot is designed to retain moisture over long periods of oven cooking. Place the chicken, breast-side down to keep it moist, in the Dutch oven with quartered onions, garlic cloves, a cup of water and some butter. Roast it for 30 minutes per pound at 325 degrees F.
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