Dutch Oven Chicken

Dutch oven chicken is easy to make. It doesn’t take much time in the kitchen and the result is yummy. Juicy meat and crispy skin.

We’re two people to eat. Such a chicken (unless we get a small one) will last us two days.

After that, I cook the bones and the left-over meat for an hour with extra water, and I have food for my dog for around 5 days. She loves it!

On the first day, we eat the chicken breasts warm. We enjoy the crispy skin and juicy meat.

The next day, I scrabe all the meat of the legs and cut it into small pieces.

Then I whip up carnivore mayonnaise and let both rest in the fridge for at least 4 hours.

After that, I mix the two and serve. I actually had asparagus with it last time. Not carnivore, but oh my! So yummy!

Here’s How It’s Done

1. Let the chicken rest on the kitchen counter for 30 minutes.
2. Heat up the oven to 220 C / 425 F.
3. Wrap the chicken dry with paper towels.
4. Add a generous amount of salt on the outside and inside of the chicken.
5. Heat up a slice of butter in the Dutch oven. Add the chicken (breast-side up) and brush it with melted butter.
6. Bake in the Dutch oven inside your oven for 60 minutes with the lid on.
7. Remove the lid and bake for another 30 minutes.
8. Let the chicken rest for 10-15 minutes before you cut it.

1 whole chicken

Salt

Carnivore mayonnaise for day 2