Provincal Chicken in the Dutch Oven

Don't let the 40 cloves of garlic scare you. This garlic will taste like sweet roasted garlic when you are done. So let's get started by putting on your apron & get cooking!

2 (3 lb) chickens...cut up
1/2 t salt
1 t pepper
3/4 c extra virgin olive oil
1/2 t each: marjoram, oregano, summer savory
1t thyme
40 cloves garlic UNpeeled
1 loaf french bread sliced & toasted  (if in oven...heat to 375)

Season chicken w/salt & 1/2 t pepper. In Large DO... heat 2 T oil & add chicken in batches & brown on all sides. (approx 3 min ea.)
Remove from heat...replace all chicken & add herbs,  UNpeeled garlic, and 1/2 c + 2 T olive oil & 1/2 t pepper...  toss to coat.
Cover top of DO w/ tinfoil & then put on lid.   Bake 1 hr + 10 min... Do not remove lid until toward the end of cooking time to check on it.
When done... take out garlic cloves & "squeeze" garlic out into a dish...  mash with oil & herbs from bottom of DO & spread on toasted french bread.  (garlic is mild tasting from the long roasting time) You will have every neighboring camper "just stopping by"!

Dutch Oven "Corney" Corn Bread

Put on the apron from Apronmadness & get cooking

Easy Dutch Oven cornbread recipe!

Cheap Jiffy cornbread...

Mix as instructed...Instead of milk... use buttermilk.

add 1/4 c creamed corn per box.

After mixing... let rest at least 5 or 10 min.

pour in greased DO. Use less coals on bottom & more on top to brown.

THEN with any left overs... the next morning, fry squares of cornbread on griddle with butter. BETTER than toast!

Dutch Oven Camping Breakfast Bake

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This is the best recipe for a terrific Breakfast while camping!  This is started the night... so read everything through first.

3 cups onion garlic croutons
 2 lbs cooled & cooled sausage
 4 eggs
 2 c cheddar cheese
 2 1/2 c. milk
 1/2 t salt
 1 can cream of mushroom soup
 1/2 c milk
 3/4 T dry mustard
 1 bag frozen hashbrowns
 

 NIGHT BEFORE: In a container that fits in cooler... put croutons in a bowl..mix eggs, 2 1/2 c milk, mustard & salt...pour over croutons - cover & put in cooler for the night.

 Cooking the next morning  (approx 1 1/2 hrs)  grease Lg Dutch Oven...pour in crouton mixture, sprinkle w/ 1/2 c cheese & layer with cooked sausage. Dilute soup w/ 1/2 c milk & pour over. Place Hashbrowns on top & sprinkle with rest of cheese. bake for about 1 1/2 hrs with low to med heat...more coals on bottom  for 1 hr & add more coals on top for last 1/2 hr.

 (at home in stove...1 hr covered & 1 hr uncovered at 325 degrees) let stand for ten min before serving.

Cooking basics with Dutch Ovens

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Stack cooking a full meal is easy to do. Below is a "briquette to temperature" table. These are used as a basic guide but I go by smell LOL.

When creating a menu to stack cook.... The recipe that takes the longest to cook, such as meats or stews go on the bottom. Then shorter cooking time recipes go on up the stack. Ending with things like rice, biscuits or corn bread on the top.

The coals on the tops are the heat for the bottom of the next oven. You can use less charcoal this way. Tips on charcoal... don't use the Match light type, as they burn down fast. Regular Kingsford or Cheap brands have always worked the best for me.

Starting the coals ... I use a charcoal chimney. This starts the coals without lighter fluid & they heat up faster.

When coals are 'hot', they are barely covered with white ash and you can hold your hand near them for only 2 or 3 seconds. You can hold your hand near 'medium' coals for about 5 seconds. Low coals are covered with ash. You should be able to hold your hand near them for about 7 seconds.

When they are ready (I use medium) use a long pair of tongs to remove the required number of coals needed for the bottom, put your pot on the coals, add the lid & add the required number for the top.

Using a dutch oven hook (lid lifter) give your lid a quarter turn to make sure it's sealed. When you check it... always give that little twist when putting the lid back on.

Dutch oven Baking Temperature Chart (Tip for biscuits, corn bread or baking items... I put more on top than bottom. This will brown the top & not burn the bottom)

Dutch Oven Sizes

Temp.	8 inch		10 inch		12 inch		14 inch		16 inch
°F	Top	Btm.	Top	Btm.	Top	Btm.	Top	Btm.	Top	Btm.
300°	9	4	12	5	15	7	19	9	21	11
325°	10	5	13	6	16	7	20	10	22	12
350°	11	5	14	7	17	8	21	11	24	12
375°	11	6	16	7	18	9	22	12	24	13
400°	12	6	17	8	19	10	24	12	27	13
425°	13	6	18	9	21	10	25	13	28	14
450°	14	6	19	10	22	11	26	14	30	14
500°	15	7	20	11	23	12	28	14	32	15

Dutch Oven Camp cooking Series

by www.apronmadness.com

For the next few days... I will be writing tips & a few recipes on cooking in a Dutch Oven.

Forget the weenies on a stick! Gourmet meals, snacks & desserts out in the open while you are camping! You can't beat it!

So let's start from the beginning. Cast Iron Pots are the best to use. They distribute heat evenly.

Depending on your family size... choose the sizes that are best for you.

Brands such as Camp Chef or Lodge are perfect. You can usually find them at any Sportsmen's Store such as Gander Mountain , Bass Pro or Cabela's. They have a wide variety of sizes.

Choosing one can be tricky... so get several sizes. Cook a whole meal including desert in 1 stack!

Always get Dutch Ovens with legs. These are the most versatile & can be used for just about anything you cook.

NOW... the first step after buying a cast iron Dutch oven... you HAVE to season it. This is not hard to do. First wash inside & out of both the pot & the cover with a plastic scratcher and HOT WATER ONLY. Never...Never...Never use soap!!! The pores in the cast iron will open & trap a soapy flavor & add to all you dishes. Yuk.

After "washing" it... dry well with paper towel. Rub a thin layer of vegetable oil or shortening on the inside & outside. Turn the pot upside down & put both pot & cover in the oven or a covered gas grill outside & THEN set the heat to 350 degrees. Let the Dutch Oven heat up with the oven. Cast iron has been known to crack with high temperature changes, but I have had Lodges for over 10 years & never had a problem. But it doesn't hurt to be careful. Let "cook" for about 1 1/2 hrs.

Take out carefully & rub another layer of oil or shortening with a paper towel & heat again for another hr. Take out, let cool & you are ready to use or store away.

As for oils... I prefer not to use any dark oils such as olive or walnut oils or not lard either. These tend to give a rancid smell. Plain vegetable, canola or shortening works the best. Also after you cook with it & clean (with plain hot water) you can use a spray oil such as PAM. Just not the baking kind with flour.

For a quick recipe for Kettle corn over an open fire... see: http://www.ehow.com/how_5224490_make-kettle-corn-dutch-oven.html

Be sure to post a comment if you like it!