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tys1031 said:I just cooked one Wednesday in my DCB and it didn't turn out that well. It could have been the cut of the meat (Chuck Roast), but it was VERY tough. The vegetables were DELICIOUS....I used the Rosemary Herb Seasoning Mix (2 tbsp) & Crushed Peppercorn & Garlic Rub (1 tbsp) with red wine vinegar (1/4 c), olive oil (2 tbsp) and water (1/4 c). Mixed it all in the classic batter bowl and let it sit for about 30 minutes. I put the same seasoning on the meat and let it sit for 30 minutes in a plastic bag.
leftymac said:How long did you cook it? I've never cooked a pot roast in the DCB, but I cook them all the time in my cast iron dutch oven, use a chuck roast, and it comes out so fork tender. I don't even marinated beforehand. I just brown, throw it in with some wine, broth, and veggies, and cook for about 2 1/2 - 3 hours.
LeslieSGI said:Becky, I looked at AllRecipes version and I need more details about how you did this in the DCB. Other than replacing the roasting pan with the DCB and using bottom round instead of eye of round was that about it?
I HATE to cook with canned soups but that is just my childhood coming back to haunt me. LOL!
leftymac said:How long did you cook it? I've never cooked a pot roast in the DCB, but I cook them all the time in my cast iron dutch oven, use a chuck roast, and it comes out so fork tender. I don't even marinated beforehand. I just brown, throw it in with some wine, broth, and veggies, and cook for about 2 1/2 - 3 hours.
tys1031 said:I cooked it for 35 minutes in the microwave. I didn't do it in the oven. Maybe next time I wil try it in the oven. I just don't like my pot roast to be really tough and it turned out to be very hard to chew. But again, it could have been the cut of meat I had also.
To ensure a juicy roast chicken, it is important to brine the chicken before cooking. This involves soaking the chicken in a saltwater solution for a few hours before roasting. This helps to lock in moisture and prevent the chicken from drying out.
Absolutely! Experiment with different herbs and seasonings to find your perfect flavor combination. Some popular options include rosemary, thyme, garlic, and lemon. You can also try using different spice blends or marinades for added flavor.
The cooking time for roast chicken depends on the weight of the chicken. A general rule of thumb is to cook for 20 minutes per pound of chicken at 375°F. However, it is always best to use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F before serving.
To achieve crispy skin, it is important to pat the chicken dry before seasoning and roasting. This helps to remove excess moisture from the skin. You can also rub the skin with butter or oil before cooking to help it crisp up.
Yes, you can stuff your chicken with your favorite stuffing mix. However, it is important to ensure that the stuffing reaches an internal temperature of 165°F before serving to prevent foodborne illness. You can also try stuffing your chicken with fruits or vegetables for a healthier alternative.