Roast Chicken in a Dutch Oven

Spicy Roast Chicken

Cup cut Fresh CilantroNow, you have got to keep a side fire going, some extra coals. The ones you begin with on your dutch oven are going to go out long before the chicken is done. So, about every 20 mins or so, you add another 5-10 coals into the side fire. Doing this, you can keep your heat on just about indefinitely.Dutch Oven Spicy Roast Chicken4-5 green onions, cutTbsp PepperTbsp Cumin PowderI'm especially happy with this one. More than anything, I'm happy with it because it is my very own combination.12' deep Dutch Oven 14-15 coals, each, above and below1 5lb Chicken, thawed, patted dry.Then I took the onions and the green onions and scattered them round the sides.Then, I took a fork and smeared that paste all over the top surfaces of the chicken. I covered as much as I could, but I didn't want it to finish up on the bottom of the dutch oven.Since it's done in the Dutch Oven, it comes out wet and steamed. The spices seep down in, and man, you will find out real quick why dutch oven cooking is so great! Probably my favourite roast chicken recipe ever! Follow the directions laid out for you and then make sure we know how you liked it!I did something very similar to this a few months ago on a turkey, and it was outstanding. My whole family loved it. It's a particularly very simple dish. All you do is prepare a rub ( more of a spice and flavoring paste, actually, and cover the chicken in it. It really is basic dutching at its finest. That is the sweetness of it!OK, here's how you do it! Follow these steps in this chicken recipe and you'll really stun them on how talented of a cook you really are!Tbsp Cayenne PepperIt's simple to do, actually. I just mixed all the ingredients in the second set, except the oil. You can adjust them to taste. If you like yours to be a little hotter, with added bite, add more Cayenne, etc... Do it how you love it, or follow what I've got here. Once those ingredients are all mixed in, and fired up, I just gradually added a little bit of oil, while stirring, just enough to make it like a paste.This chicken took roughly an hour and a half to reach the internal temperature of about 180. It is the easiest method to determine if it's done.One thing I really like to do with chickens is to take a fork or pointy knife and poke holes in the skin, to permit more of the spice flavor to seep into the meat. I put the chicken, breast side up, in the bottom of the 12' deep dutch oven. I do not know if it would have slot in a shallow.

Since it's done in the Dutch Oven, it comes out wet and steamed. The spices seep down in, and man, you will find out real quick why dutch oven cooking is so great! Probably my favourite roast chicken recipe ever! Follow the directions laid out for you and then make sure we know how you liked it!