I don't post many comments on RUclips, but this one is a must. I am a man in my early 60's, I literally do all the cooking in our home, and have always done so (with the understanding that my wife cleans up). This video is 100%, absolutely, without question, exactly as advertised. This was probably the best roast chicken I've ever prepared. It was super juicy, tender as butter, and extraordinarily simple and fast. I DID use an enameled Dutch oven, and it worked flawlessly. My congratulations and sincere thanks to "Cast Iron Chaos," and please keep these superb and perfectly explained recipes coming. You have a new fan....... make that fans. Our son dined with us tonight, he wholeheartedly agrees, and we'll be buying a Dutch oven for our son's home and his family!
My Dutch oven is enamel inside also, Le Creuset. Did you preheat it dry or with some oil? I believe that theyTypically they don’t want you to preheat an enamel pan dry?
@@janicemartin2556 Since I authored my post (almost a year ago) I've been using the same enameld Dutch oven and I have prepared this chicken about once a week. I have always preheated the Dutch oven dry and have never had any problem whatsoever. The only thing I ever do regarding oil is to rub some on just the rim about once a month. I hope this answers your question and bon appétit.
Absolutely magnificent… follow this recipe to the last detail, no adjustment necessary. So quick, so simple and the best result I’ve ever had. No cavity stuffing, no brine, no ‘under the skin’ concoction, no basting… just a a perfect result.
This was PERFECTLY explained and demonstrated. So I tried it in an enamel cast iron pot with a lid. I did everything just as you said and it was THE best chicken I've ever made. It was a 4.5 lb Organic FRYER chicken. I usually struggle to keep it moist, can't ever seem to get it to cook evenly and each time I had to insert a thermometer to test the temp, the juices used to drip out. Not anymore!!! THANKS SO MUCH for this. AND I made a fantastic gravy with the drippings. Well done video
my wife did the gravy yesterday....we poured off all the chicken drippins and crust we could.....and the number ten oven looked dirty with lots of crusty bits of spices and fat......add water, heat a little and soak, rinse/wash/rinsh/wash with a yellow sponge and mild soap and dry....add one or two teaspoons vegetable oil while warm......clean as a whistle.
works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I used an enameled Dutch oven, a 4.8 lb. chicken that I dry-brined, rubbed with smoked paprika, pepper, garlic granules, thyme, oregano and rosemary. Otherwise followed your instructions to the letter (except for separately preheating the DO lid and pot), and ended up with probably the best chicken we’ve tasted, with an easy cleanup! The speed, simplicity and flavor of this technique alone justify the purchase of the Dutch oven. Thank you!
Every time I go to make this recipe I re-watch the video to make sure I'm doing it right. You'd think after 8 or 9 times making this over the past couple of years that I'd remember, but I never do.. I think this is the BEST roast chicken.. I even went out and purchased a lodge un-enameled cast iron pan just for this recipe. It's perfect!! Now if I could find a cast Iron bread recipe that cooks at 500 degrees so I could do BOTH at the same time that'd BE GREAT!! Thank you for publishing this video.. I wish more people could try this recipe, see how easy it is and how awesome the results are!
Over one year ago I bought an iron cast dutch oven and today was the first time I used it-roasting a chicken according to this video. I was a little sceptical-I thought that the high temperature might burn the chicken too much, but the only way to find out was to try it. I diligently followed all the steps-the only exception was using curry powder instead of paprika. I can honestly say that NEVER BEFORE had I such a JUICY chicken!!! It was excellent!
02/11/2024: A follow-up comment: since cooking my first chicken, I've cooked about 5 more and all of them have turned out perfectly, all my friends loved them. One very common comment-very juicy!
Just made this roast chicken recipe tonight and it was fabulous. I did, however, put several large sprigs of rosemary in the cavity. They didn't slow the cooking time and were a wonderful addition to the flavor. Thanks for the recipe.
I'm gonna give this one a go for sure. Just got a 5qt Dutch Oven and this will be it's initiation into its future of cast iron goodness. Yea who wants to clean an oven of splattered chicken grease anyway. It's my 1st Dutch Oven a Lodge my wife has about 9 enameled Dutch Ovens I use them too but I prefer regular seasoned cast iron over enameled lol. Thanks for the recipe.
This is my second comment! My chicken was small, 3.22lbs so it cooked fast it reached 155° around22 min then I took off lid and cooked 5 min. When I took it out I removed from the pan and let it rest while I made my side dishes! OMGOODNESS! NEVER COOK A CHICKEN ANY OTHER WAY. I PUT A WHOLE ONION CUT IN HALF AND LET OT SIT IN THE PAN WITH THE LID ON AN IT IS CARMELIZED AND DELICIOUS IN THE CHICKEN FAT!!!
Amazing. All chicken was cooked through and moist. Smoked paprika in the rub was perfect. I put in rwo potatoes on the grill next to the Dutch oven at 20 minutes to go. One was done, the other I nuked for two minutes to get it softer. Will put potatoes in at 25 minutes to go next time. Made a tasty spinach salad to complete the meal. Easiest chicken I ever cooked. Thanks!
I made this tonight. BEST roasted chicken I've ever made, and I've made a few! Breast meat was moist but the thigh was cooked all the way. I used a $10 flea market Le Creuset. Great technique, and my oven wasn't a big mess. Thank you.
Absolutely this is roast chicken without peer! I use a 3.2 quart Lodge chicken fryer with a 3.5-4 pound bird. Amazing, amazing, amazing! Thank you for the recipe!
And sure enough, someone has filed a copyright claim against the music in this video. The music used in this piece was recorded by the Modena Chamber Orchestra, not as stated in the copyright claim. It is provided by Musopen, a Web archive of copyright-free music, and can be downloaded from this site: musopen.org/music/14910-the-four-seasons-op-8/
Awesome! Long time spatchcocker but decided to give this a try and it was perfect! Juicy and cooked through and the cleanup was much easier than I had expected, used my Lodge 5 Quart Double Dutch Oven.
Looks great. I have a cast iron dutch oven but I will choose to use my large vintage Magnalite roaster. I hope it works. I am cooking a Green Circle large chicken ordered from D'Artagan. Yum.
Thanks! I made it twice so far. Once with chicken and once with duck. As promised, nothing to clean up except the pot. Oven was clean and dry of grease and (no) splatter. For the duck , I used the ratio of 26 mins per lb that was medium and so tender. I would back off to 23 minutes per lb for duck next time. Shockingly good and simple method!
Receta sencilla y deliciosa. El pollo me quedó jugoso y la piel tostada. Mi cast iron dutch oven funcionó a la perfección!. Gracias por sus consejos de cocina! 🙂😌
Bought a cast iron Dutch oven specifically for this. I didn’t think a chicken could come out this good this fast!!! When he says very hot he ain’t kidding! Great recipe
It was so good recipe i just follow every step and the result Awesome!!! But the thing you guys have to understand your own oven and try to get on your own way. Because every home oven it is not same.Thanks a lot for share your recipe.
One time when I dropped that chicken onto a screaming hot skillet, there was a loud BANG like a bullet. I thought the pan had cracked, but everything was fine.
An enameled cast iron pan doesn't sear meat as well as bare iron does. As noted, there's also the possibility (a small possibility) that 500 degrees could affect the enamel.
Also some of the enameled dutch ovens dont always have full metal handles and can ruin it. Metal handled ones can go slightly higher but for high temps non enameled is a safer bet. Especially as expensive as the enameled ones are. Good luck and take care!
As I mentioned in a different comment, I put a 4.5 lb fryer chicken in my enamel pot. It has metal handles and I've done it several times with no problem at this point. It was the best chicken I've ever made.
OUTSTANDING!!! I've been doing this outside with my camp ovens and I keep forgetting to try the indoor oven... Of to the store for a chicken. Thank you for reminding me
Thank you so much. I was going to bbq a couple chickens on the Weber kettle, but alas, it's raining. This video just saved me from alot of angry friends!
I cook this recipe practically every week. I vary seasonings depending upon what flavor I want. Sometimes I rub/spray the chicken first with Extra Virgin Olive Oil (EVO) or EVO and Italian dressing and / or lemon juice and then add dry seasoning. After the 40-minute cook, I do different things like baste with BBQ sauce or EVO or EVO and Italian dressing or EVO and honey or all three and then place pot back into oven uncovered for 3 minutes, remove pot from oven and baste one more time and place back into oven for another 3 minutes. You really cannot mess up this recipe as long as you stay within the 2.5 lb. to 4.5 lb. whole chicken weight and use the cast iron Dutch oven (I use the Lodge 5.5-quart Dutch oven for this recipe). I purchase my whole chicken fryer at the Farmer's Market.
Questions from someone looking to this for the first time: - What is EVO? - Is it the oven that needs to reach 500F or the cast iron dutch oven itself? - Do you use the juices from the chicken to make a pan sauce?
@@uziTGC Extra Virgin Olive Oil (EVO). I'm not sure why the abbreviation is EVO instead of EVOO. My apologies that I am just now seeing this question. Hopefully this helps.
Terrific. You talked me into a cast iron dutch oven and I wanted to make the best pintos ever made; cannot find any videos by you for beans in the dutch oven. If someone has a suggestion, just reply. Thanks.
This is great, how many its was that dutch oven? I have the Lodge 3qt with the skillet lid, it may be too small. I was just going to roast it in the 12 inch with foil at 450 for about 1hr15m.
This 5 pound chicken didn't have any problems in a 4.5 quart dutch oven, covered with an iron lid. It was cooked at 500 degrees (iron pot preheated in advance) for 40 minutes, then the lid removed and cooked further for 5 minutes. When the pot was removed from the oven, the chicken rested in the hot pot for 5 minutes before being served.
Hello i am Australian i follow your recipe i have a large pre 1900 oval roaster it was cleaned and seasoned i have an old natural gas oven my cast roaster is a bit bigger than your dutch oven but the chicken was succulent and cooked though i left the lid on it was very tasty next time i will remove the lid 5 min before end cook to be a little more crisp i was worried about it being to dry . its the best chicken i have ever cooked hole in my oven. first in my cast roaster was from Australia lamb shanks absolutely fantastic. i love cooking cast iron i have a skillet USA wapak great for steak or bacon eggs. Robert. the name of my roaster is called cannon?
I tried this, and I can’t imagine making whole chicken any other way. Make sure you remove the gizzards, I like to fry them and give them to dog. I don’t do innards. Update: I took the drippings and made some gravy by adding a little flour and water and simmering it on low heat right in the pot. It was the best chicken dish I’ve ever had.
Thanks for sharing this. I'm just getting into cast iron and would love to try it. I must say your voice and cadence remind me of a LOT of Jon Lovitz. Please don't take it the wrong way. I think it adds to the videos
MAN! This can't be done any Simple, and it looks good! Thumbs Up! Have U ever done this outside, and how long should Dutch Oven stays in the oven B4 you add the Chicken, B4 Cooking?
Love it, thanks! Have you ever tried something like this in a grill? I'm wondering if it would work well using my weber kettle to avoid heating up the house in the summer...
ARLO Acre Since the important part is heating the pot to 500 degrees, I don’t see why you couldn’t do it on the grill....as long as the grill can reach that temperature.
You have to start baking artisan bread now that you have a cast iron Dutch oven. Many many recipes under the name no knead bread. You will impress yourself and others. Good luck
What a good video. So clear and concise. Can you use an enameled cast iron dutch oven to do this? I'm asking as I was always told to not heat an enameled pot on high heat if it was dry... but I would like to try this; I just don't want to ruin my pot.
I don't post many comments on RUclips, but this one is a must. I am a man in my early 60's, I literally do all the cooking in our home, and have always done so (with the understanding that my wife cleans up). This video is 100%, absolutely, without question, exactly as advertised. This was probably the best roast chicken I've ever prepared. It was super juicy, tender as butter, and extraordinarily simple and fast. I DID use an enameled Dutch oven, and it worked flawlessly. My congratulations and sincere thanks to "Cast Iron Chaos," and please keep these superb and perfectly explained recipes coming. You have a new fan....... make that fans. Our son dined with us tonight, he wholeheartedly agrees, and we'll be buying a Dutch oven for our son's home and his family!
My Dutch oven is enamel inside also, Le Creuset. Did you preheat it dry or with some oil? I believe that theyTypically they don’t want you to preheat an enamel pan dry?
@@janicemartin2556 Since I authored my post (almost a year ago) I've been using the same enameld Dutch oven and I have prepared this chicken about once a week. I have always preheated the Dutch oven dry and have never had any problem whatsoever. The only thing I ever do regarding oil is to rub some on just the rim about once a month. I hope this answers your question and bon appétit.
Absolutely magnificent… follow this recipe to the last detail, no adjustment necessary. So quick, so simple and the best result I’ve ever had. No cavity stuffing, no brine, no ‘under the skin’ concoction, no basting… just a a perfect result.
This was PERFECTLY explained and demonstrated. So I tried it in an enamel cast iron pot with a lid. I did everything just as you said and it was THE best chicken I've ever made. It was a 4.5 lb Organic FRYER chicken. I usually struggle to keep it moist, can't ever seem to get it to cook evenly and each time I had to insert a thermometer to test the temp, the juices used to drip out. Not anymore!!! THANKS SO MUCH for this. AND I made a fantastic gravy with the drippings. Well done video
Thank you very much!
my wife did the gravy yesterday....we poured off all the chicken drippins and crust we could.....and the number ten oven looked dirty with lots of crusty bits of spices and fat......add water, heat a little and soak, rinse/wash/rinsh/wash with a yellow sponge and mild soap and dry....add one or two teaspoons vegetable oil while warm......clean as a whistle.
works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
This is a good simple recipe. No vegetables, just the chicken and good excuse for me to buy a cast iron pot.
Seriously, that is a perfect recipe
I used an enameled Dutch oven, a 4.8 lb. chicken that I dry-brined, rubbed with smoked paprika, pepper, garlic granules, thyme, oregano and rosemary. Otherwise followed your instructions to the letter (except for separately preheating the DO lid and pot), and ended up with probably the best chicken we’ve tasted, with an easy cleanup! The speed, simplicity and flavor of this technique alone justify the purchase of the Dutch oven. Thank you!
Glad you liked it!
Every time I go to make this recipe I re-watch the video to make sure I'm doing it right. You'd think after 8 or 9 times making this over the past couple of years that I'd remember, but I never do.. I think this is the BEST roast chicken.. I even went out and purchased a lodge un-enameled cast iron pan just for this recipe. It's perfect!! Now if I could find a cast Iron bread recipe that cooks at 500 degrees so I could do BOTH at the same time that'd BE GREAT!! Thank you for publishing this video.. I wish more people could try this recipe, see how easy it is and how awesome the results are!
This video has had quite a few hits, and I'm very happy that people have watched and enjoyed it - and even happier that you enjoy the recipe!
Over one year ago I bought an iron cast dutch oven and today was the first time I used it-roasting a chicken according to this video. I was a little sceptical-I thought that the high temperature might burn the chicken too much, but the only way to find out was to try it.
I diligently followed all the steps-the only exception was using curry powder instead of paprika. I can honestly say that NEVER BEFORE had I such a JUICY chicken!!! It was excellent!
02/11/2024: A follow-up comment: since cooking my first chicken, I've cooked about 5 more and all of them have turned out perfectly, all my friends loved them. One very common comment-very juicy!
Just made this roast chicken recipe tonight and it was fabulous. I did, however, put several large sprigs of rosemary in the cavity. They didn't slow the cooking time and were a wonderful addition to the flavor. Thanks for the recipe.
Done this several times now. Perfect
Beautiful old Griswold Dutch Oven!
I'm gonna give this one a go for sure. Just got a 5qt Dutch Oven and this will be it's initiation into its future of cast iron goodness. Yea who wants to clean an oven of splattered chicken grease anyway. It's my 1st Dutch Oven a Lodge my wife has about 9 enameled Dutch Ovens I use them too but I prefer regular seasoned cast iron over enameled lol. Thanks for the recipe.
This is my second comment! My chicken was small, 3.22lbs so it cooked fast it reached 155° around22 min then I took off lid and cooked 5 min. When I took it out I removed from the pan and let it rest while I made my side dishes! OMGOODNESS! NEVER COOK A CHICKEN ANY OTHER WAY. I PUT A WHOLE ONION CUT IN HALF AND LET OT SIT IN THE PAN WITH THE LID ON AN IT IS CARMELIZED AND DELICIOUS IN THE CHICKEN FAT!!!
I’m glad to hear it turned out so good!
Awesome chicken! This is my second time making this chicken. Thanks so much😊
Amazing. All chicken was cooked through and moist. Smoked paprika in the rub was perfect. I put in rwo potatoes on the grill next to the Dutch oven at 20 minutes to go. One was done, the other I nuked for two minutes to get it softer. Will put potatoes in at 25 minutes to go next time. Made a tasty spinach salad to complete the meal. Easiest chicken I ever cooked. Thanks!
Best chicken ever, my wife loves it...thanks
I’m so excited to have found this simple method and recipe! Thank you❤
I made this tonight. BEST roasted chicken I've ever made, and I've made a few! Breast meat was moist but the thigh was cooked all the way. I used a $10 flea market Le Creuset. Great technique, and my oven wasn't a big mess. Thank you.
Awesome! Glad to hear it was a success.
You didn't have any issues with the enamel or handles? Is Le Creuset rated for 500°?
Good plan. I like that you told us what the rub is made of. A nice meal we can afford.
From fridge to table in under 1 hour. This recipe is easy to follow and it works. Awesome tasting chicken without much work. Thank you for sharing.
Put your Dutch oven and the lid side by side in the oven and you will get a more even Heat and without that smoke coming in your face also.
Great idea 😀
It makes sense ! !
Absolutely this is roast chicken without peer! I use a 3.2 quart Lodge chicken fryer with a 3.5-4 pound bird. Amazing, amazing, amazing! Thank you for the recipe!
And sure enough, someone has filed a copyright claim against the music in this video. The music used in this piece was recorded by the Modena Chamber Orchestra, not as stated in the copyright claim. It is provided by Musopen, a Web archive of copyright-free music, and can be downloaded from this site: musopen.org/music/14910-the-four-seasons-op-8/
People pulled IP nonsense on Vivaldi. Gotta lover modern life.
Awesome! Long time spatchcocker but decided to give this a try and it was perfect! Juicy and cooked through and the cleanup was much easier than I had expected, used my Lodge 5 Quart Double Dutch Oven.
I made this today in my cast iron Dutch oven and it's the best chicken i ever made. Thank you!
Oh my, this chicken is a thing of beauty, thank you!
Made this today! Turned out incredible. Will be making this often! I truly enjoy your videos and your cast iron knowledge!
Thanks for a great recipe!...your videos are the best!!!...Cheers!!!!!!
Superb tip thank you for sharing….. I’m going to try this lovely recipe
Followed your instructions to the letter. It is the absolutely best roast chicken I’ve ever prepared. Thanks.
Awesome! Glad to hear it turned out well.
That makes so much sense and looks so good, it's probably illegal. 🐔😋👍
Best simple chicken ever!!! Perfection!
I'm glad you enjoyed it.
Looks great. I have a cast iron dutch oven but I will choose to use my large vintage Magnalite roaster. I hope it works. I am cooking a Green Circle large chicken ordered from D'Artagan. Yum.
Absolutely delicious!!! The chicken was cooked perfectly ! I added some precooked potatoes to Roast when took the lid off!!!loverly!!!
Glad you liked it!
Thanks! I made it twice so far. Once with chicken and once with duck. As promised, nothing to clean up except the pot. Oven was clean and dry of grease and (no) splatter. For the duck , I used the ratio of 26 mins per lb that was medium and so tender. I would back off to 23 minutes per lb for duck next time. Shockingly good and simple method!
I am definitely going to have to try this with duck!
I reckon Vivaldi had some dang purty cast iron. Chicken came out so good my kids agreed to eat it.
Really good chicken color for the skin. Love the sound of that sizzle.
Did this cook today worked great easy one pot clean up and chicken was 10++++ thanks for the Video.
Tom Roberts Glad you liked it.
I’ve made chicken this way several times and comes out amazing! Thank you for sharing!
THIS IS AMAZING!!! Holy crap. Thank you for this recipe. It tasted so good.
Glad you liked it!
Receta sencilla y deliciosa. El pollo me quedó jugoso y la piel tostada. Mi cast iron dutch oven funcionó a la perfección!. Gracias por sus consejos de cocina! 🙂😌
Estoy muy contenta de que lo hayas disfrutado!
Best chicken I have every made. Great recipe. I have two dutch ovens so I can cook 2 at a time in the same oven to feed more people :)
Going to make this tonight. Looks delicious.
Came out juicy and delicious.
Boy that really looks perfect! Thanks for sharing this!
I just bought a dutch oven and I've been looking for recipes to try! I'm gonna try this tonight!
Hope you enjoy it!
Wow thanks so much so that's how you get that crispy on the outside moist on the inside chicken. Luv this intro💜
Reminder to myself: (keep coming back to this video :p)
260 degrees Celsius
40 minutes
Without lid for another 5 minutes for crispness
This is the comment I keep coming back to.
Bought a cast iron Dutch oven specifically for this. I didn’t think a chicken could come out this good this fast!!! When he says very hot he ain’t kidding! Great recipe
Glad you liked it!
Cast Iron Chaos the oven wasn’t hot..............IT WAS DAMNED!!!!
Cast Iron Chaos excellent
It was so good recipe i just follow every step and the result Awesome!!!
But the thing you guys have to understand your own oven and try to get on your own way.
Because every home oven it is not same.Thanks a lot for share your recipe.
Thanks for the video and the recipe is on my list of things to do within the next few days
Used this recipe yesterday! It came out delicious!! Thanks!!
Lirone Dixon Awesome!
I made this today for the first time, very good! Will try it again for sure. The chicken sure did sing when it hit that screaming hot iron!
One time when I dropped that chicken onto a screaming hot skillet, there was a loud BANG like a bullet. I thought the pan had cracked, but everything was fine.
I love your vintage Correll dish
That chicken looks delicious. I'm glad that I stumbled upon your RUclips channel. I wonder if you could do a turkey like this in a larger dutch oven?
Did this tonight for dinner, I thought 500 would be too hot but no. It was perfect
Awesome!
Excellent! Love that the cast iron dutch oven handles the temperature like nothing
Can we make a pork shoulder that fast in the Dutch oven???????
That looks delicious, Do you think I can use an enameled dutch oven?? Thanks for the recipe and the video👍🏻💯💯💯
An enameled cast iron pan doesn't sear meat as well as bare iron does. As noted, there's also the possibility (a small possibility) that 500 degrees could affect the enamel.
Also some of the enameled dutch ovens dont always have full metal handles and can ruin it. Metal handled ones can go slightly higher but for high temps non enameled is a safer bet. Especially as expensive as the enameled ones are. Good luck and take care!
Thanks guys👍🏻💯💯
As I mentioned in a different comment, I put a 4.5 lb fryer chicken in my enamel pot. It has metal handles and I've done it several times with no problem at this point. It was the best chicken I've ever made.
I used an enameled Dutch oven tonight and it worked PERFECTLY! As a matter of fact, it worked SO well I posted a comment regarding this matter.
Superb, thanks for sharing
OUTSTANDING!!!
I've been doing this outside with my camp ovens and I keep forgetting to try the indoor oven...
Of to the store for a chicken. Thank you for reminding me
Dam. I did 2 chick ees in my 12qt.. dutch oven...it turned out aweasome. Thxs for the recipe. 👍👍👍
I've been looking for a recipe just like this! Thank you! New Sub here.
Thank you so much. I was going to bbq a couple chickens on the Weber kettle, but alas, it's raining. This video just saved me from alot of angry friends!
Great job!
Great job! thanks for sharing.
Done, easy and delicious, thanks
Your bird is dripping with juice from the first slice. I just finished breakfast I'm running to cook me a chicken.
I cook this recipe practically every week. I vary seasonings depending upon what flavor I want. Sometimes I rub/spray the chicken first with Extra Virgin Olive Oil (EVO) or EVO and Italian dressing and / or lemon juice and then add dry seasoning. After the 40-minute cook, I do different things like baste with BBQ sauce or EVO or EVO and Italian dressing or EVO and honey or all three and then place pot back into oven uncovered for 3 minutes, remove pot from oven and baste one more time and place back into oven for another 3 minutes. You really cannot mess up this recipe as long as you stay within the 2.5 lb. to 4.5 lb. whole chicken weight and use the cast iron Dutch oven (I use the Lodge 5.5-quart Dutch oven for this recipe). I purchase my whole chicken fryer at the Farmer's Market.
Questions from someone looking to this for the first time:
- What is EVO?
- Is it the oven that needs to reach 500F or the cast iron dutch oven itself?
- Do you use the juices from the chicken to make a pan sauce?
@@uziTGC EVO IS Extra Virgin Olive Oil. I wait until the Dutch oven reaches 500F. I add the juices to the carcass and make chicken broth.
@@uziTGC Extra Virgin Olive Oil (EVO). I'm not sure why the abbreviation is EVO instead of EVOO. My apologies that I am just now seeing this question. Hopefully this helps.
@@juanickimcandrews9163 It does, thank you both!
Terrific. You talked me into a cast iron dutch oven and I wanted to make the best pintos ever made; cannot find any videos by you for beans in the dutch oven. If someone has a suggestion, just reply. Thanks.
This is great, how many its was that dutch oven? I have the Lodge 3qt with the skillet lid, it may be too small. I was just going to roast it in the 12 inch with foil at 450 for about 1hr15m.
This 5 pound chicken didn't have any problems in a 4.5 quart dutch oven, covered with an iron lid. It was cooked at 500 degrees (iron pot preheated in advance) for 40 minutes, then the lid removed and cooked further for 5 minutes. When the pot was removed from the oven, the chicken rested in the hot pot for 5 minutes before being served.
A small chicken should fit in the 3qt.
Hi it worked came out deeeeeeeeeelicious whats next?
Cheers
Looks great 👍 I will give this a try
Looks delicious! I have to try this soon! Thanks for sharing!
Thanks my man. This was very nice and easy.
my mouth is watering
Hello i am Australian i follow your recipe i have a large pre 1900 oval roaster it was cleaned and seasoned i have an old natural gas oven my cast roaster is a bit bigger than your dutch oven but the chicken was succulent and cooked though i left the lid on it was very tasty next time i will remove the lid 5 min before end cook to be a little more crisp i was worried about it being to dry .
its the best chicken i have ever cooked hole in my oven.
first in my cast roaster was from Australia lamb shanks absolutely fantastic.
i love cooking cast iron i have a skillet USA wapak great for steak or bacon eggs.
Robert. the name of my roaster is called cannon?
Awesome! I love it when this works well.
Wow, great recipe and technique!! Can't wait to try it. Thank you so much for sharing it..
What a fabulous idea
oh, I will be trying this very soon. Thank you
Just finished your idea and recipe. Magnifique, incredible!!
OMG looks so delicious 🤤🤤
I tried this, and I can’t imagine making whole chicken any other way. Make sure you remove the gizzards, I like to fry them and give them to dog. I don’t do innards. Update: I took the drippings and made some gravy by adding a little flour and water and simmering it on low heat right in the pot. It was the best chicken dish I’ve ever had.
This looks easy and really good. Thank you!
Thanks for sharing this. I'm just getting into cast iron and would love to try it.
I must say your voice and cadence remind me of a LOT of Jon Lovitz. Please don't take it the wrong way. I think it adds to the videos
Well done. I’m making one for dinner tomorrow. 🍻
Great idea. Love it 😀 😍
Sooooo doing this !!! Mahalo from Hawaii!!
nice presentation......take care
Looks amazing! Another great video. Thank you!
MAN! This can't be done any Simple, and it looks good! Thumbs Up! Have U ever done this outside, and how long should Dutch Oven stays in the oven B4 you add the Chicken, B4 Cooking?
This is perfect!!
looks delicious
This looks absolutely delicious! Thank you!
I'm going to use this one for sure. Thanks a million!
Love it, thanks! Have you ever tried something like this in a grill? I'm wondering if it would work well using my weber kettle to avoid heating up the house in the summer...
ARLO Acre Since the important part is heating the pot to 500 degrees, I don’t see why you couldn’t do it on the grill....as long as the grill can reach that temperature.
Gonna have to try this one. Looks amazing.
My parents just bought me my first cast iron dutch oven. I haven’t used it yet. It so so heavy!
Really looking forward to using it.
You have to start baking artisan bread now that you have a cast iron Dutch oven. Many many recipes under the name no knead bread. You will impress yourself and others. Good luck
I'm jealous of your collection of cast iron how long did it take too get them all and were did you find them
Looks great. Thanks for sharing.. will have to try.
Seems like a good way to build seasoning too!!
Chicken seems to be cooked to perfection. peace
What a good video. So clear and concise. Can you use an enameled cast iron dutch oven to do this? I'm asking as I was always told to not heat an enameled pot on high heat if it was dry... but I would like to try this; I just don't want to ruin my pot.