Place chicken, skin side down, in a medium Dutch oven over medium-high heat, undisturbed until skin if browned and crisp, about 10 minutes. Transfer chicken to a plate, reserving drippings in the ...

Combine the chicken and 2 teaspoons of the salt with 2 quarts of water in a Dutch oven. Cover and bring to a boil. Reduce the heat to medium and add the pepper, onion and celery leaves.

Lunch-Box Chicken Soup A friend gave me this recipe, and I tweaked a few things to make it healthier. It’s so delicious and quite easy to make! I use it for family gatherings, church functions ...

3 tablespoons shortening 3/4 cup buttermilk Place chicken in a Dutch oven. Add water and salt. Bring to a boil. Cover, reduce the heat and simmer for 1 hour or until tender (should almost fall off ...

Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165. An instant-read meat thermometer may be helpful.

4) Bake the dutch oven chicken in a 350 degree oven for an hour or until fully cooked. 5) You can also cook over campfire coals for about an hour or until the chicken is fully cooked.

Season with kosher salt, place in a Dutch oven covered, and bake for 2-2½ hours until tender. 2. Debone duck and cut into bite size pieces. Set aside 3. Heat oil over high heat in 2-gallon pot.

Add all-purpose flour, and cook, stirring constantly, for 1 minute. Stir in 6 cups of water, stock base, and thyme sprigs. Return chicken to the Dutch oven and bring to boil over medium-high heat.