Outdoor Cooking Magic » recipes

Dutch Oven Chicken

Scott — Sat, 05 Nov 2011 06:09:24 +0000

Cooking chicken in a cast-iron Dutch oven is a method that ensures terrifically moist, succulent results because the heavy lid keeps the steam inside the oven. It also keeps the flavor inside, but because some people don't like the look of steamed meat, here's a trick to make your chicken taste better and look great. Heat some oil or grease in the oven to about 350 degrees by placing the oven over coals. Sear the chicken in the hot oven by turning it until it is browned all over. This will help seal in the juices for better tasting chicken and give it a browned look. Once it's browned, remove the chicken, wipe out the excess grease, and add the chicken and seasonings for the recipe you are planning to cook. You'll find that Dutch oven chicken is juicy on the inside and crispy on the outside. Yum!

Try some of these Dutch oven chicken recipes:

Door Slammer Chicken

8 chicken breasts
2-8 oz bottles Russian dressing
1-12 oz jar apricot jam
1 pkg. instant onion soup mix

Mix well & pour over chicken in Dutch oven. Bake 1 1/2 hrs. If in oven it should be 350 degrees or use 10 briquettes on bottom & 15 on top of your dutch oven.

from Sue: This is a very easy, delicious Dutch oven chicken recipe.

Dutch Chicken Bake

3 lbs frozen chicken breasts (skinless and boneless)
2 lbs frozen hash browns
1 29 oz can cream of mushroom soup
milk

Layer hash browns and chicken to fill a 12" oven 3/4 full. Mix can of soup and a can of milk together and pour over top of chicken and hash browns and cook for one hour or until chicken is cooked.

from Talons Falconry

Baked Honey Chicken

2 chickens, cut-up
¼ cup butter
1 cup chopped onions
1 tsp salt
½ tsp pepper
½ tsp rosemary
1 T honey for each piece of chicken
1 cup chicken stock
flour

Sprinkle each piece of chicken with flour. Melt butter in Dutch oven and sauté chicken on both sides. Remove chicken and drain on paper towels.

Sauté the onions until golden brown. Add chicken stock. Place chicken in oven on onions, and sprinkle with salt, pepper, and rosemary. Drizzle each piece of chicken with honey. Cover and bake at 350 degrees F (10-12 coal under bottom of oven) for about 1 hour. Baste the chicken frequently.

Just Chicken in a Pot

3-4 lb whole frying chicken
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper

Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
Rusty

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Dutch Oven Chicken is a post from: Outdoor Cooking Magic

Smoked Chicken Wings

Scott — Fri, 28 Oct 2011 18:11:50 +0000

I recently tried a smoked chicken wings recipe. It was a little different from the typical chicken wing, but it had a nice, mild flavor and was super easy to do.

Rinse your chicken wings and blot dry. Sprinkle generously with salt, pepper, onion powder, and garlic powder.

Prepare the basting sauce by mixing the following:

1 1/2 cups Italian dressing
3/4 cup honey
1 1/2 tsp liquid smoke
1 tsp onion powder
2 tsp dried oregano
2 tsp hot red pepper flakes
2 tsp freshly ground black pepper
coarse salt to taste

Divide the basting sauce in half. One half will be used for basting during cooking and the other half will be poured over the wings when they are done.

Set up your grill for indirect grilling, which means to set up your propane or charcoal grill so that you're not cooking directly over the flame or coals. If you have a multi-burner propane grill, start one or two burners, but cook over the burner that is not lit. If you have a charcoal grill, start your charcoal, then move the coals to the outsides and cook in the middle (or whatever other method will work for your particular grill).

Prepare some wood chips for smoking by putting a handful into a foil packet and tearing three holes in the foil packet so smoke can escape and flavor the wings. You can also use a smoker box if you have one, or you can toss them directly on the coals if using charcoal.

Clean and oil the grates and add the wings to the hot grates. Keep the wings away from the heat. Cover the grill so the smoke is contained. Cook the wings until they are golden brown, which will take about 30-40 minutes. About 15 minutes into the cooking, start brushing the wings with the basting sauce prepared above. Then baste every 5-8 minutes after that. Turn the wings occasionally to coat all sides.

In the last few minutes of cooking, move the wings so they are directly over the heat and cook uncovered. Cook until crisp (but don't let them burn--it's easy to get a few that are cooked a little too much!).

When the wings are done, move them to a plate, pour the other half of the basting mixture over them and serve immediately.

These are simple to do and very tasty. Enjoy!

Smoked Chicken Wings is a post from: Outdoor Cooking Magic

Grilling Vegetables – Maple Glazed Vegetables

Scott — Mon, 07 Feb 2011 13:14:56 +0000

I've had a number of people ask me about grilling vegetables. Either they are vegetarians, or they want to add another grilled dish to the meat they are grilling. Whatever the reason, vegetables are great on the grill and will make a nice complement to the main course. And the best part is that food always tastes better when it's cooked outdoors!

So I decided to try a dish called Maple Glazed Vegetables. It's a pretty simple recipe. You start by bringing 1/3 cup of balsamic vinegar and 1/3 cup of maple syrup to a boil. Now it's probably best if you use pure maple syrup, but a 1/3 cup of that is pretty expensive, so I went with what I had in the cupboard (Mrs. Buttersworth is what I used).

Once the vinegar and syrup get to a boil, take it down to simmer until it starts to thicken. I found that while hot, it won't thicken a great deal, but it'll thicken as it starts to cool. So don't expect it to get incredibly thick while still on the stove!

Next take some vegetables and prepare for grilling. I used asparagus (trim the bottom off), a couple zucchini, cut in half and then lengthwise in half again (I cut in quarters lengthwise, half would have been better), a red and a yellow pepper, seeded, and cut into 6 pieces lengthwise, some carrots, and a red onion, cut into 8 wedges (cut from the top, but not all the way down, to about 1/2 inch from the bottom. This will help keep the onion from falling apart on the grill).

Put the veggies into a large bowl and drizzle a couple of tablespoons of olive oil on them and then sprinkle with salt and pepper to your taste.

Get that grill going and once heat, put the veggies on the grill. I suggest putting the onion on first, since it seemed to take the longest to cook. If your asparagus is thin (like mine was), put on last, otherwise it will be way overcooked by the time everything else gets done. So get that onion going before putting the rest of the veggies on.

Brush the maple-vinegar glaze on the veggies and close the lid and let them cook! Cook for about 10 minutes, checking a couple of times to make sure they aren't burning. Remember that any glaze or sauce that has sugar in it can burn if the heat is too high or if left on too long.

After 10, turn the veggies over, redistribute if needed, and brush more glaze on. 10 more minutes should do it. Take from the grill and brush with any remaining glaze and enjoy!

This could be a dish that you do as you finish up the meat that you are cooking. Get the meat seared and move to indirect heat and put the veggies on and allow the meat to finish while you cook the vegetables.

Let me know what you think in the comments below and let me know how you grill veggies on your grill.

Grilling Vegetables – Maple Glazed Vegetables is a post from: Outdoor Cooking Magic

Zesty Barbecued Chicken

Scott — Sat, 31 Oct 2009 22:56:58 +0000

This spunky recipe takes a delicious sauce which is used while barbecuing the chicken. To make the sauce, combine 2 tablespoons of margarine or butter, 2 tablespoons of prepared horseradish, 2 tablespoons ketchup, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon Worcestershire sauce, and ½ teaspoon of bottled hot pepper sauce. Bring to a boil in a saucepan, stirring occasionally and then remove from the heat.

If you like, remove the skin from the chicken. Rinse the chicken well, and pat dry. Grill the chicken quarters, cut side up in an uncovered grill over medium heat for about 40 to 50 minutes, turning once and brushing frequently with the sauce. This recipe will make four servings.

Enjoy,

Zesty Barbecued Chicken is a post from: Outdoor Cooking Magic