|The stones are a low-thermal-conductivity support to keep the grate off the bottom of the pan and hopefully prevent roasting chickens from burning. Also, they allow you to call your food products stone soup!|
We further speculated that the setup shown above would be ideal for cooking a chicken. This weekend, we tested that hypothesis, and we're happy to report that our hypothesis was supported.
|We used the top grate of the grill on our sap-boiling-configured rocket silo, and set the dutch oven over a relatively high heat.|
|Within a couple hours, the chicken is cooked all the way through, tender, and moist. We were happy to see that the high heat didn't burn the chicken at all.|
This is the generally the same technique we use in the crock pot, but there it takes five or six hours to finish cooking. So, the dutch oven is about about three times faster than the crock pot. We don't have a comparison for braising a chicken on the stove or in the oven inside, but taking a whole chicken frozen to finished in less than two hours seems like it would be hard to beat. We suspect that the weight of the lid turns the dutch oven into almost a bit of a pressure cooker, which would definitely speed things up. The campfire-dutch oven method also gets us outside on a nice day, uses a renewable heat source (wood), and creates a valuable byproduct in the wood ashes (that we can use for baking or soap making).
What's your favorite way to cook a whole chicken outside?