Re: [dutchovencooking] Re: Generic Chicken Question
- Everyone thanks for the help and great advice. I took a 10" shallow and 12" shallow dutch ovens and but a layer of chicken thighs in them. Set them on the coals and when I heard them sizzling I removed all the coals except the outer ring and placed a ring of coals on top. The chicken was done in 45 minutes and should have been done sooner. I coated the chicken with a store bought chicken grilling season. They were very good and now to try my own seasoning. I should mentioned just after I removed the bottom coals and before the cooking was done we had 35 mile an hour winds and rain. I was under our porch but the storm came from the north and east (which is alittle unusual). I had coal dust all over the porch furniture, siding and myself. Oh well the chicken was well worth it and the picky daughter even wanted seconds. Steven Stuckey - N9WNN - Indiana
> I was thinking of putting some chicken thighs in a dutch oven to cook them. I have never tried this and had these questions:[Non-text portions of this message have been removed]
> 1. How many coals go on top?
> 2. How many go on bottom?
> 3. How long do I cook them?
> 4. Do I need to add water or oil to the bottom?
> 5. If I added enough seasoned water to cover them would they cook properly?
> 6. How often should they be turned over?
> 7. I have had very good success with cooking the thighs on the grill but would like to try them in the dutch oven, if none of the above would work what would you recommend?
> I am not asking for recipes for seasonings just cooking help help. As you may tell this is new for me. I saw the picture on the group home page of using a ladder instead of working on the ground and I am going to try this. Since I am in a wheelchair I believe I can handle this. Thanks for your help.