The long answer is that it is not much more complicated. Making for second time today! It’s highly likely that your plastic know was Bakelite, a plastic that was developed to with stand temperatures up to 500 degrees. Plain dutch oven shredded chicken is a staple in my kitchen for quick, easy meal prep. Chicken Breasts ( with the bone and skin on ) 1 stick butter 1 tsp. I only do it to prevent the chicken from leaving residue…it makes cleaning that much easier. Great recipe! Drizzle olive oil in bottom of Dutch oven. (Optional) Grease the bottom of the dutch oven with olive oil. When the cast iron is hot, add the butter and melt. Pour sauce over top of the chicken. A teaspoon or so should do it. February 05, 2013. Then I rinsed the chicken under cold water and patted dry.  I also threw out the neck that was inside.  If you are into chicken necks, then by all means, do your chicken neck thing.  I personally think they are a little icky, hence the immediate placement in the trash. Drizzle the remaining olive oil on the bottom of your Dutch oven. Chicken Tetrazzini is perfect in a dutch oven and goes from the stove to the oven; Dutch Oven Chicken Pasta with a creamy white wine tomato sauce; Sweet Potato Casserole – with an irresistible crunchy topping and creamy center; Spaghetti and Meatballs – sear the juicy meatballs and make the sauce in one pot; Dutch Oven Pilafs and Plov Recipes: Taste of Home. Why a dutch oven? If you like extra crispy chicken … Place 10 heated coals on bottom, place about 3 underneath and the rest around the outer edge. I’ve used the same method, but for 40 or so minutes at 300 degrees F. If 30 minutes at 350 degrees F isn’t floating your boat, play around with the cooking temp and times (always being sure to fully cook the chicken) to figure out what makes your perfect shredded chicken. Shred using two forks. So, get yourself a dutch oven that will last you for many, many years of creating in the kitchen. Season the chicken with season salt, then place in the dutch oven. Pat dry. I’d be shocked if it wasn’t. It’s faster than a slow cooker and makes moist, tender shredded chicken breasts every time! DONE. The wonderful thing about this “recipe” is how easy it is to play around with it. Coincidentally, that’s the main reason I love cast iron in general! Skip. Notify me of followup comments via e-mail. Rub the chicken breasts with this mixture. Great recipe so simple and quick! : Cheesemaking Adventures, Homemade Mozzarella Grilled Cheese and Bacon Sandwiches, Hot Apple Cider with Spiced Rum (The Fall Yum! Was searching for a better way to make a whole chicken and came across this. There should be about 20 on top, spread evenly. I got to use the paprika my neighbor brought back from a trip to Hungary. You can use shredded chicken for every single meal if you’re creative and resourceful! The preparation was super easy.  After preheating my regular old kitchen oven to 375F, I drizzled some olive oil in the bottom of the Dutch oven. I have googled ‘perfect roasted chicken recipe’ before and I will get: ‘place chicken on rack in the middle of the oven.’ This will get you a really messy oven and smelly house for about a week, and it won’t be tender. Fantastic! Thanks and happy cooking! cooking chicken breast in dutch oven coming in a variety of types but also different price range. … Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun! (A pet peeve is reviews from people who haven’t tried a recipe, i.e. Thanks! That is the basic answer and yes, I am simplifying it. I knew this was a winner before I even tried it ~ and I MADE IT last night. 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