Dan's Dutch Oven Roasted Chicken.

[@Jam-wy7ny]

This came out delicious !! Thanks for sharing the recipe.

[@dansf2]

Great. Thanks for sharing.

[@Trozzo]

Finally a dutch oven roasted chicken video with speaking, every other recipe on KZbin is just visual

[@BeachChairSays]

Just purchased a knock off Dutch Oven from Aldi...will definitely try this recipe.

[@dansf2]

Excellent. How'd it work out?

[@BeachChairSays]

@@dansf2 Delicious, have used it three times now, very happy.

[@mysticalforever9129]

Just purchased a dutch oven.cook for 2 hours covered at 400 degrees F. Was amazing. You can marinate it overnight in whole yogurt to tenderize it. When you cut the meat, it should be white to the bone. Chicken will fully cook in 2 hours if it's the same size as shown in this video. Put a half cup of water in the pot to help it steam. Half a cup is all you need. The dutch oven will trap the moisture in. If your meat tastes like its sticky(you can feel the muscle fibers when you bite down on your theeth), you didnt tenderize it enough. People will think that they need to cook it more however that will end up drying your chicken out. Key is to tenderize in papaya and bromelain enzymes for about 2 hours.( do the enzyme tenderizing after you do your marinade). Enzyme work very fast. Also, you dont have to remove the lid, that's only if you want a crispy skin.

[@dansf2]

Thanks - that's a good tip. You know since I posted that also I also tried adding 1/2 cup white wine in the bottom of the dutch oven, and it came out great. I'll be sure to give your yogurt recipe a try too - and cook it longer with the lid. Best,

[@deniset3164]

Thanks for the tip looks 👍 delicious.

[@tompagano9015]

Wish the chicken was browner and more evenly colored. Higher temps uncovered? Butter outside skin? Paprika?

[@tamiself8168]

OHHH THANKS FOR THE TIPS :) i am inspired to do something similar with my turkey breast this year.

[@jamesmorrison7847]

I wasn't impressed until you put the frozen butter under the skin, then I said, OK, this guy's onto something.

[@williamoneill5498]

yeah really nice. I have never used a cast iron DO before, so I picked one up yesterday, I am going to have a go. I guess lid off is the only way to get crispy skin with dutch ovens they are good for sealing in the moisture. I like the idea of carrots and potato's etc under the chicken, I wonder do people add anything else to add to the dish?

[@maremacd]

What color Le Creuset is that?

[@miamiles7996]

I just bought a cast iron Dutch oven I think I'll roast a Cornish hen tomorrow

[@hansfranklin5070]

Awesome stove too!

[@Windjammers1]

Putting a compound butter under the skin helps too.

[@paulashe61]

Try 30 clove garlic chicken a French classic.

[@MR-xf8xg]

Any reason you don't prep the chicken Before you put it in the pot?

[@dansf2]

Thanks Morris. I think I got in the habit a while ago of trying to use less dishes, boards, etc, when prepping food, especially poultry. It probably would be a lot easier to assemble everything outside the pot, though, and when complete, transfer it when ready to cook. I'm going to give this a try next time and send another reply afterwards.

[@johnmcglynn4102]

Thank you. Hope your surgery went well for you.

[@Nappy17691821]

Do you use drippings for gravy?

[@dansf2]

Thanks for the question. Generally no, I find it doesn't need it.

[@jeanneketterer4992]

How many quarts is your Dutch oven, please?

[@dansf2]

Thanks Jeanne. It's an 8 qt dutch oven. I have used my 7 qt dutch oven for a slightly smaller chicken, but do adjust my times accordingly.

[@jeanneketterer4992]

@@dansf2 Thank you! I'd like to get a Dutch oven (love the idea of cooking a chicken in it! thank you for your video!) and have been trying to figure out what size I'd need for two people. I want to do chickens, pot roasts, short ribs, etc., and wanted to have enough room in the Dutch oven. But my burners are only 7 1/2" - I'd only be browning before putting into oven, so I'm guessing the burner size will be okay.

[@venitastrong489]

💘 me some roasted chicken

[@SteelTreeGone]

Wow it looks great if I make it I won’t put in salt or pepper but the other things I will put in. Thank you ps. Hope you feel better soon

[@dansf2]

Thank you Rolene. Hope it turns out good for you.

[@TeeTeesUrbanPantry]

Thank you. I'm so glad I found this, this looks great. Im roasting a chicken today for a video.

[@dansf2]

Fantastic. Let us know how it turns out.

[@TeeTeesUrbanPantry]

@@dansf2 It turned out fantastic! My husband's favorite thanks to your tips. I did upload a video if you'd like to check it our.

[@trptkrazed]

Just put my chicken in the over but did it with lemon pepper and salt I stead of just salt and pepper since I didn’t have any lemons on had. I’m wish me luck! PS: the music is fabulous. Forget the jazz haters 😉

[@dansf2]

OK. The lemons inside the chicken impart of flavor you might not get from lemon pepper, but it'll still be good, I hope (I'm sure?). And thanks for the note about the jazz. Most people ask to keep the music and have me be quiet, but every now and then somebody complains about the music.

[@trptkrazed]

@@dansf2 the lemon would have been a nice addition but I didn't have them on hand. What I did have was the lemon pepper which I completely douced the chicken in and I also had some garlic and onions. I stuff that fella full of quartered onions and a couple of garlic buds. I used fingerling potatoes instead of celery and added some more onions to the bedding of the bird. The flavor was great but unfortunately, the bird was just on the verge on being underdone so the next time I use your technique, I'll up the oven temp to 400 for the same amount of time. Thanks once again for the tip.

[@hong_kitchen]

Thanks for inspiration 🥁

[@dansf2]

YW. Best wishes.

[@ChefKevinRiese]

"I dont want to pierce the skin" You did at 3:25! Use a spoon or spatula before you season and truss the bird. Dont stuff the bird either. That increases cook time and the bird may not cook through!

[@dansf2]

Yes, as I explained to somebody else, my ad libbing was not good. I did pierce the underlayer. what I clearly meant was don't pierce the outside thick skin. As far as not stuffing, well, that's not gonna change. It's not packed, it's just 1/2 to 3/4 to 1 lemon. Thanks for the comments.

[@JS-fg4ns]

Thanks for teaching me this. Looks really delicious!

[@dansf2]

Thanks for the comment. If you make it, let us know.

[@dallasheath1669]

You all prolly dont give a shit but does any of you know a method to log back into an instagram account?? I stupidly forgot my password. I would appreciate any help you can offer me.

[@elijahcolin995]

@Dallas Heath Instablaster =)

[@dallasheath1669]

@Elijah Colin i really appreciate your reply. I got to the site on google and im in the hacking process now. Takes a while so I will reply here later with my results.

[@dallasheath1669]

@Elijah Colin it did the trick and I finally got access to my account again. Im so happy:D Thanks so much, you saved my ass!

[@woodstockbrian]

NY brain surgeon. Yep.

[@liasoetje2531]

"I just have trouble carving. I want to get through this because I have brain surgery tomorrow" Nice!

[@durial702]

How do you like the flat top on your Wolf range? My parents just got one. Any favorites to cook on it?

[@dansf2]

I love it. Need to keep it seasoned. Makes perfect pancakes (now I don't need to take my wife to IHOP on our anniversary), bacon, eggs, good heating corn tortillas, and I have used it to sear meats fish after doing the sous vide thing. Thanks for the question.

[@durial702]

@@dansf2 Thanks for the reply! Happy Holidays

[@KeebasLife]

Hey Dan…. What size is the pot?

[@dansf2]

This was an 8 qt pot, for this chicken. For a smaller chicken (3 lb), I'm able to use my 6 qt pot. But this bird was about 5 lb, so I used the 8 qt. Thanks.

[@47pricey]

What size is your Dutch oven?

[@dansf2]

8 quarts.

[@blackcoalboy]

Hi Is a Dutch oven the same as a casserole pot Thanks

[@dansf2]

Thanks Dennis for the question. I think many companies sell them under the same name as being interchangeable. My Le Creusetdutch oven is enamel coated cast iron and many casserole pots are sold as such.

[@ChefKevinRiese]

@@dansf2 Dutch oven aka cocotte has high sides. Casserole pots are shallow to cook through easier. This guy is a crackpot!

[@dansf2]

@@ChefKevinRiese Same thing.

[@CastingMyPearls]

@@ChefKevinRiese Give the guy a break. He isn’t claiming to be an expert, he’s just showing you what he likes and how he does it. Geez.

[@ChefKevinRiese]

Point is its bad instruction! Is that what people want?

[@diymomma5247]

Thanks for sharing, I’m going to try this tonight! New subscriber here! 😊

[@dansf2]

Thanks DIY. I hope it turned out well.

[@timmarks5691]

No oil on the the chicken….???

[@dansf2]

I did not. The butter is enough. However, brushing the outside of the chicken with a mixture of oil and baking soda probably will give it a nice browning. I do that with turkey so it might be worth a try.

[@buddy7485]

You could toss a Costco mini turkey chicken in that pot and impress everyone

[@donnasue2394]

I added Shallots and Lemon to the inside, for crispier skin, set my oven to 400

[@dansf2]

Fantastic. How'd it turn out?

[@donnasue2394]

@@dansf2 Great, moist...skin didn't crisp as well as vertical roaster, but not an issue since I can't eat it these days!

[@richardhasbrouck4986]

You need to update the recipe in the discerption. The line that says : Put 1 Tablespoon under the skin... does not specify what ingredient to put under the skin. I know from watching the video that it is butter. Please correct this.

[@dansf2]

Thanks Richard. I'll see if I can add it. Dan.

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾

[@jonkirkwood469]

Looks delicious and simple, Dan. I'll give it a try. I've got that same LeCreuset dutch oven. It's definitely not rocket surgery.

[@dansf2]

Thanks Jon. For those reading replies, if you are interested in well done videos of great recipes (especially bread!) visit Jon's site.

[@seekthao]

What size is that Dutch Oven?

[@dansf2]

This is an 8qt dutch oven. For my smaller chickens, I might use a 6qt, although then I adjust the cooking time. But 8qt for a 4.5-6lb chicken does the trick. Thanks, Dan.

[@canc3rhand]

​@@dansf2 can you double check that ? the oval dutch ovens come in 8qt but the round ones are 7.25 or 9qt. the video makes It look round .. looking to upgrade and the dutch oven you are using is what I need.

[@dansf2]

@@canc3rhand It's an older model, by memory, I thought it 8 qt. So I measured; it's 11 in diameter (5.5 in radius), 5 in high, so that's V= pi*5.5^2 * 5 = 475 cubic inches, which gives about 8.2 quarts.

[@howardford9311]

Looks good may I suggest trying cooking it breast side down next time keeps the breast meat moist juices run down

[@dansf2]

Thanks Howard, somebody else recommended that too and I gave it a try - and it worked out very nicely. I went 30 mintues breast down and 30 minutes breast up, both covered, and then the remaining uncovered time uncovered, till it got to temperature.

[@thesimplepeachify]

cause i have brain surgery tomorrow❤️❤️

[@dukeofprunes66]

Hahaha!!

[@denbem]

it would have been easier to put the butter under the skin before you tied the legs together. Massage the skin and carefully loosen the skin, and then add the butter, and then tie the legs.

[@dansf2]

Indeed, it was a struggle. I learned from that mistake.

[@cefarther3945]

If you like the lemon, just get some lemon pepper, plenty of saltiness and fresh taste.

[@dansf2]

I do respectfully disagree. the juice from the lemon provides a flavor that lemon pepper can't.

[@Peter7966]

With the butter under the skin, that chicken needs a bra. To be safe, check it with a meat thermometer. The "experts" say 165. If I brine a bird I can go higher and still be juicy. It looks good. I'll give it a try. Thanks.

[@dansf2]

I'm going to try that too sometime. Of course I won't salt it after brining, but I've heard many people say good things about that technique. And yes, your comment about the meat thermometer is spot on . Over cooked chicken is not very good tasting. But undercooked chicken is hazardous. So the meat thermometer is the best, and only, way to go.

[@shebronc16]

What size Dutch oven is this?

[@dansf2]

This is an 8qt Dutch oven. As a matter of fact, I'm making it tonight, Wednesday, and I have a large chicken (5.5 lbs), so I need my biggest size dutch oven and a bit more cooking time. A smaller chicken you could probably go with a 6 or 7 qt. Best wishes.

[@SuperSaltydog77]

I will have to try my dutch oven for a bird next time I make one. I separate the skin from the meat and season the meat directly. This allows for more fat to render from the skin allowing it to crisp nicely.

[@dansf2]

Good idea. I may add some spices to the butter when I insert under the skin. Thanks for the tip.

[@prince-kun]

Nice vid

[@dansf2]

Thanks Prince.

[@hansfranklin5070]

Use the wide end of a wooden spoon to separate the skin from the breast....easier to put the butter in without piercing the skin with the knife! P.S. season the butter too! : )

[@dansf2]

Excellent tip. Thanks - I'll try that next time. Best, hans.

[@hansfranklin5070]

@@dansf2 Made it for dinner tonight! : )

[@dansf2]

@@hansfranklin5070 Super. How'd it turn out?

[@hansfranklin5070]

@@dansf2 Awesome! I bought a Dutch Oven to make Irish Stew for St. Patrick's Day and I've used it several times since. First time doing the chicken. I cooked it longer though at a lower temperature then removed the top the last 45 minutes. It came out great but I overseasoned it.....so probably a third less on the next go! Thanks Dan!

[@dansf2]

@@hansfranklin5070 Fantastic. A lot of people below are suggesting other tips; indeed, the most important part is the instant thermometer that can stay in the chicken so it's cooked safely. Best, Dan.

[@larryhill7563]

not cooked enough 1.5 more and fall of the bone good

[@mariesophie3053]

I just ordered a Dutch oven and will use this recipe to christen the pot. Glad to hear you are a brain surgeon when you said you have brain surgery tomorrow I was afraid you were sick. Thanks for the recipe.👍

[@dansf2]

Thanks for the well wishes. My surgery comment was meant to reflect the poor job I did with carving the bird. But it's the taste that counts. Wishing you success with the Dutch oven.

[@ackack612]

...yeah...this is a guy who knows how to work with food...ha!

[@dansf2]

That is the kindest thing I've heard today. Thank you.

[@Imadov]

It’s raw ! (Gordon Ramsay)

[@dansf2]

It's not. It wasn't. Nobody got sick. But if you prefer, cook it longer.

[@tamarakuhn1634]

Did your brain surgery go okay?

[@eunoiavision7567]

Let me show you the finished product... Oh nevermind.

[@dansf2]

Trust me, it was great. Premium members got to see the full video.

[@susana922]

Delicioso!!!

[@dansf2]

Thanks, I'm glad it worked out for you.

[@A2NobleG]

Putting the lid on is the worst decision ever, you are steaming the chicken instead of roasting it

[@dansf2]

Thanks for your thoughtful and constructive comment.

[@Claudettem]

This traditional French inspired recipe does take the lid off at the end to get crispy skin though. So you stream and crisp up?

[@marinaagathangelou4049]

Nooo chicken too pink salmonella poisoning..as a chef chicken has to have NO pink inside!

[@riaanmulder778]

Dude, your making it hard for yourself. Should have done everything before putting it in the dutch oven..

[@catsmeow4003]

Never have I seen butter inserted under the skin. The way he was squeezing and touching those butter chunks, maybe unconsciously he wants to let us know he's a true breastman.

[@greenmarine5]

You can do the same thing with Turkey, I usually mix butter with salt, pepper and some sage and lather it under both breasts of the turkey before cooking, very succulent and moist when it's done. Your Family will never forget how good it was.

[@dogfood2525]

It bloody red. It is WAY undercooked. I knew the moment you gave to cook time and temperature. It is dangerous to eat raw chicken.

[@dansf2]

Thanks for your comment. I've repeatedly repeated this recipe many times and I'm still kicking.

[@dogfood2525]

@@dansf2 It is still way undercooked and dangerous for others to follow!!!!

[@dansf2]

@@dogfood2525 Well who am I to argue with 4 exclamation points? All those who think it's undercooked, don't do what I did.

[@suzyq8544]

@@dogfood2525 Boy your a jerk

[@Claudettem]

@@dogfood2525 Sometimes the pink near the bone is from young chickens that were defrosted too fast. It’s normal and still well cooked if your coven reached temp. No amount of cooking will get rid of the red. I’ve tried.

[@Christopherjamesmurphy21]

😂 i dont like vegetables cooked in chicken fat..... poor muffy.. 🙄

[@y.k.9705]

You had brain surgery the next day abd you're making a video? How are you doing 2 years later? I hope you're doing good sir. Let us know.

[@dansf2]

Sorry, performing brain surgery. I'm glad to say the operation was a success. Sadly the patient came in for a hernia operation.

[@lorraine5558]

Can I come over for dinner one day?

[@dansf2]

I don't think Mrs. Dan SF would approve. But I infer from your comment the recipe appeals to you, so thanks.

[@miguelclarkeottovonbismarck]

@@dansf2 Watch out for the home wreckers!

[@jinxUKBK]

I'm sure u must fast before surgery

[@dansf2]

Surgee, yes. Surgeon, no.

[@CastingMyPearls]

🤣🤣🤣

[@---df5sr]

Looks a bit raw mate

[@dansf2]

Others have raised this concern. Cook it a bit longer if you like. But I've been salmonella free for at least the past 6 years.

[@richvcct]

Season that ass.

[@dansf2]

Done, and done.

[@timmarks5691]

No Garlic…!!

[@dansf2]

I did not. You could add it, and give it a try.

[@Bright-It]

Funny. The butter looks ...

[@dansf2]

Don't leave me hanging. Tasty? Delicious? Warm?

[@Bright-It]

Dan SF Do you promise me, that you will not judge me?

[@dansf2]

@@Bright-It Yes, I do. I may judge myself after your opinion, so please, be honest, but not brutally honest.

[@Bright-It]

Dan SF Ok. Let's be nice ... The butter pieces location resembles something ... and after roasted they left the marks. It was funny because it made the chicken looks like a chick. I was watching and thinking maybe there is a reason. Usually, I spread the butter over the poultry skin to get a golden brown roast. Wishing you the best. 😊

[@dansf2]

@@Bright-It Agreed, it doesn't look Food Network worthy but as the butter was a bit cold, it left a mark on the skin. I have used butter that's been out on the countertop for a few hours, where it got softened and could spread under the skin more evenly, and it left a more even colored skin. However, there was really no difference in taste, so eitherway works. Thanks for the comments.

[@lyndacaira1735]

That big chicken DID NOT brown like that at one hour at 350 degrees! That is a RAW chicken!

[@dansf2]

One hour covered, one half hour uncovered. I eat raw hot dogs but not raw chicken.

[@alj521]

great....good luck with the brain adjustment

[@JamesEarlBonez]

That's not season

[@Maxechard13]

“Don’t pierce the skin” He pierced the skin....

[@dansf2]

You are correct. I said not to pierce the skin, and I should have said to not pierce the outer skin on top of the breast, but to pierce the translucent piece that's holding the skin to the breast. I did that whole voice over ad-lib and without any script - big mistake not to practice and get it right and listen to it for QC issues. Nonetheless, if you shut the sound off and follow the recipe, it should work out OK. But then you won't hear the great music. Unless you buy the CD.

[@Maxechard13]

Dan SF fantastic job! I’m going to make this tomorrow. Can’t wait to try. Thanks for your video

[@dansf2]

@@Maxechard13 Let us know how it turns out. A meat thermometer might be your best friend, in addition to a heavy dutch oven. Best wishes.

[@Maxechard13]

Dan SF it was amazing! The butter made it so juicy. I cooked it skin side down on the stove top for like 3 minutes before putting it in the oven. Made it a nice golden brown and a little crispy.

[@dansf2]

@@Maxechard13 Fantastic. Thanks.

[@cerberus6654]

That leg looked seriously under cooked!

[@manspeej]

it's not undercooked, chicken and turkey is considered to be safe at around 160f, one time i cooked the thighs and legs to 190 and it was still pink, that part of the chicken is always gonna be pink around the joints, also go watch adam ragusea's thanksgiving turkey vid

[@cerberus6654]

@@manspeej Well yes, but better safe than sorry. I roast chicken that I've butterflied open so both the breast and the thighs tend to cook to the same degree. I preheat a cast iron pan, throw in the chicken top side down for a great sear, flip it, then put it a hot oven. As Gordon Ramsay said in one video, "There's no such thing as 'rare' chicken!"

[@manspeej]

@@cerberus6654 that chicken was fully cooked through not rare

[@cerberus6654]

@@manspeej OK then!

[@dansf2]

Thanks manspej for your explanation and to the Hound of Hades for your original comment regarding looking under cooked. I can assure you, with the aid of an instant thermometer (which was not in the video - my producers cut the best parts) that I got the chicken to the perfect temperature.

[@imogenrex6286]

pls stop the 'music' its distracting!

[@dansf2]

I am sorry that you were distracted, but it's an improvement on my first cut. My original video had the JG Wentworth team singing "She Was Bred in Ole' Kentucky, but She's Just a Crumb Up Here."

[@greenmarine5]

cooking in an oven with a Dutch oven is like Driving a Jeep on a Formula 1 Corse, So limited to what you can do

[@dansf2]

Thanks.

[@jameshannon7162]

How was the brain surgery?

[@dansf2]

My assistant and I finished the brain surgery in 3 hours, and we were very happy. Unfortunately, we're being sued for malpractice because the patient was actually in for a knee replacement.

[@michaelwalker7961]

@@dansf2 brain surgery to knee surgery....wow! LOL

[@C_R_O_M________]

@@dansf2 hahaha! Small mistakes like that don't even worth the money of the paperwork of the law suit!

[@SuperSaltydog77]

@@dansf2 I'm glad the VA did my surgery last year, they got the right parts.

[@timmarks5691]

Sorry… I find this recipe a little lame…

[@lauraqualey3504]

What size dutch oven is this?

[@dansf2]

that's an 8 qt dutch oven.

[@lauraqualey3504]

@@dansf2 Thank you! Trying to decide what size I need. Thoughts?

[@dansf2]

@@lauraqualey3504 I have a 6 , 7,and 8 qt model. 8 qt is good for the biggest cuts, like this big chicken or a very large pork shoulder. 6 is good for smaller cuts, and also for my rice (which I bake in the oven, or used to, before I got my instant pot) or arroz con pollo.