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Dutch Oven Drop Chicken

Here is a fast, delicious way to roast your chicken by the Facebook cast iron cooking group originator Eric Walker!! You need a dutch oven or a chicken fryer, which is what I used here, it’s a BSR, and one of my favourite users. I make pretty much anything in it, even sourdough bread.

For the chicken take it out of the fridge about half hour before you want to roast it. (I used a small chicken.) Put it on parchment paper and generously season with the spices you like. I used salt, pepper, garlic powder, onion powder and paprika.

Put the Dutch Oven in the oven with the lid on and preheat to 500 degrees. Leave it in an extra 15 minutes after the oven temp has been reached.

Have some good oven mitts to remove the DO from the oven because it’s HOT.

Be careful when you remove the lid, it’s going to be smoky!!!

Literally drop the chicken in, cover and put in the oven for 40 minutes. Don’t add any liquid or fat.

Remove the lid and roast for an additional 5 minutes.

Remove from oven and let sit in the uncovered DO for 10 more minutes. Remove from DO and tent with tin foil.

Make your gravy from the drippings and serve!



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