I have a whole chicken and a 5qt dutch oven.
Anyone have a good recipe they like that's not the standard celery/onion/carrot/garlic/lemon/thyme?
I have a whole chicken and a 5qt dutch oven.
Anyone have a good recipe they like that's not the standard celery/onion/carrot/garlic/lemon/thyme?
Question for all you grillers. I am cooking T-Bone steaks on a charcoal grill tonight (1 -1 1/2 inches thick). Usually I put each side on direct heat (uncovered) for 3 minutes and each side on indirect heat (covered) for another 3 minutes. This grill however does not have a cover. How much does that matter and how would it change time on indirect heat?
I have a whole chicken and a 5qt dutch oven.
Anyone have a good recipe they like that's not the standard celery/onion/carrot/garlic/lemon/thyme?
why the dutch oven and not just roasting it?
Use Thomas Kellers recipe.
This looks amazing.
Dumb question... if I put the bird in the dutch oven and just don't cover it, will that effectively work the same as a roasting pan? ..or should I just put it in/on a cast iron pan?
Yup. The best solution for crispy skin is to put it on a wire rack set in a baking sheet so you get max air circulation.
Which Keller recipe you using? The one with the bird on top of vegetables or the one with it by itself?
bird by itself, I think.
My other 'finalist' recipe is Chicken and 40 cloves of Garlic.
eta: noted on the air circulating/crispy skin. I figured as much. Don't have a legit roasting pan/rack... i could Maguyver a cooling rack w/ a cast iron pan.
I was referring to the bird by itself recipe.
Not necessary to rig up a rack; Keller's recipes says using sauté pan is ok. Cast iron skillet should be fine.
Go buy a Weber. Will cost about $80.
Use 10 lbs Royal Oak charcoal briquets.
Use a chimney rather than fluid lighter.
Season steak and have at room temp.
When coals are white shake the grill and spread coals..
Make sure vents are fully open top and bottom.
Grill 3 minutes with top on, then rotate steak 90 degrees, grill 5 more minutes with top on.
Flip steak over, grill 5 minutes with top on.
Remove steak and cover with aluminum foil 4 minutes.
Serve.
roasting it from cold on a skillet might result in some uneven cooking. you'd probably want to start the bird breast down and flip it half way.
Not necessary per the recipe.
My experience in following the recipe follows that flipping is unnecessary.