Joe and I have a nice chicken dinner the first night with this. I take all of the leftover chicken off the bones to use in soup and enchiladas which I'll post later. Then I put the leftover gravy, chicken skin and bones into a crockpot with onion, carrots, celery and salt for flavor and fill it up with water. I turn that on low for the night and wake up to some awesome broth to use in my soup. Just strain it and freeze it. Use it when you need it! Really this is the dish that keeps on giving.
Dutch Oven Chicken
1 whole roasting chicken or chicken pieces (4 to 5 lbs)
2 teaspoons of seasoning of your choice. I usually just use salt, but tonight I used the Wildtree lemon rosemary mix for something different. Up to you!
1/2 teaspoon of freshly ground black pepper
2 tablespoons butter or olive oil
2 celery stalks, chopped
1 carrot, chopped
1 small onion, chopped
4-6 whole cloves of garlic
2 bay leaves
2 sprigs of rosemary (optional)
Juice from 1/2 a lemon
Preheat the oven to 250˚ and move the a rack to the bottom of the oven. Place the dutch oven on the stove top and turn the burner on to medium. Pat the chicken down with a paper towel. Rub the seasoning into and under the skin of the chicken. Melt the butter. Once it is smoking slightly, add the chicken, breast-side down. Sprinkle the celery, carrot, onion, garlic, bay leaves and rosemary around and on the chicken. Sauté for 5 minutes on the breast side and flip. Cook for another 5 minutes. Turn off the burner. Cover the dutch oven with aluminum foil and then the top. Place on the bottom rack of the oven. If you are cooking chicken pieces, bake for 60 minutes. If you're making a whole chicken, bake for 80 minutes.
Remove from the oven and place the chicken on a tray for carving. Strain the drippings into a sauce pan. Add the lemon juice and simmer. Use as gravy over the chicken.
One final note, we love to use the softened garlic and onion as a spread on fresh bread.