Roasted Chicken in a Dutch Oven

We recently got an Oval Dutch Oven from Le Creuset . I have roasted a chicken many times before, in a roasting pan, like the one's that comes with a standard oven. Although that works just fine, you really get something special when you roast a chicken in a Dutch Oven!

The main difference I saw was that the meat cooked faster, and the bird was much more juicier.  All of the moisture gets locked into the bird, and makes it really soft and tender. The next major benefit was that this really was a one pot meal. I roasted the chicken in the dutch oven with carrots, celery and fennel. I could store the chicken in the same Dutch oven in the refrigerator. When I was done with the chicken, I could make chicken stock directly in the Dutch oven, with the bones, carcass and the vegetables I used to roast the chicken.

Lastly, all the fat from the chicken dripped out into the pan, so I could easily collect it and use it in another recipe! Look at all that deliciousness! LeCreuset is definitely  the way to roast a chicken!










This is a standard recipe for roasting a chicken. My recipe for roasting a chicken on Shokubi can be found here.

Bring the chicken to room temperature. Take a lemon and boil it in water for a few minutes, until it becomes soft. Prick it several times with a knife and stuff it into the chicken. Stuff with carrots, celery, fennel and onions. Pop a few garlic cloves under the skin and place on a be of carrots, celery and potatoes. Generously rub with olive oil, salt and pepper.

Roast the chicken at 400 F for 1 hour or so. After the chicken comes to the proper internal temperature, 160 F on a meat thermometer, remove the cover and let it roast for about 10 minutes more, or until the skin gets very crispy.

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