Dutch Oven Chicken

Fits in a 10’’ Dutch oven

2 Chickens

Flour

Seasoning

Skin and wash chicken parts. Coat in flour, salt and pepper mixture. To do this, put your seasonings and flour in a paper sack, add chicken parts and shake. Add approximately ½ inch of oil in the bottom of Dutch oven. Completely brown chicken parts. Remove from oven and drain off excess oil. Place chicken back in the Dutch oven and add approximately ¼ inch of warm water. Cover and place on a small bed of coals and steam for approximately 1 hour (we've found it takes double the time) or until tender. Make sure there is always a small amount of moisture in the Dutch oven. 

Trueblood, Ted; World Championship: Dutch Oven Cookbook, Watkins Printing, Providence, Utah, 1989, Dutch Oven Chicken, p. 11.