Crofton CAST IRON Manual Del Usuario página 8

WHOLE DUTCH OVEN CHICKEN
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
Servings: 6
Ingredients:
2 tablespoons chopped thyme
2 tablespoons chopped rosemary
2 tablespoons chopped parsley
2 tablespoons Stonemill Iodized Salt
2 tablespoons Stonemill Ground Black Pepper
1 orange, zested and quartered
1 lemon, zested and quartered
1 3-pound Kirkwood Never Any! Fresh Young Chicken
3 tablespoons SimplyNature Organic Coconut Oil, divided
2 cups chopped yellow onion
2 cups peeled and chopped carrot
1 cup chopped celery
4 cloves garlic, chopped
1 cup Winking Owl Chardonnay
Directions:
1. Preheat oven to 375° F.
2. In a medium bowl, combine thyme, rosemary, parsley, salt, pepper,
orange zest and lemon zest. Reserve.
3. Pat chicken dry and rub with 1 tablespoon coconut oil, season
inside and out with roughly ¾ of the seasoning mixture. Heat
remaining 2 tablespoons coconut oil in a Dutch oven over medium
heat and sear chicken on all sides. Remove from heat, place orange
and lemon quarters inside chicken cavity, reserve.
4. Add onion, carrot, celery, garlic and remaining ¼ of the seasoning
mixture to Dutch oven. Sauté for 5 minutes. Deglaze pan with
chardonnay. Cook for 1 minute and place chicken on top, breast
side up. Cover with lid and bake for 45 minutes.
5. Remove lid and baste with liquid. Continue cooking without the lid,
for 15 minutes or until skin is crispy and chicken registers 165° F.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
Recipe
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