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Best way to cook 2/1.3lb fryers in cast iron dutch oven?
Posted on 9/15/13 at 5:16 pm
Posted on 9/15/13 at 5:16 pm
Just bought a 7 quart cast iron dutch oven and have the 2 hens in the fridge thawing for tomorrow night. What is a good way to prepare/cook? I've googled and it seems like smothered is the consensus. Any good ideas? Is there one in the FD cookbook I overlooked?
Eta: Corrected bird size
Eta: Corrected bird size
This post was edited on 9/15/13 at 5:34 pm
4
Posted on 9/15/13 at 5:18 pm to Lynyrd
A 1.3 pound hen? That would be small for a fryer much les a hen?
Posted on 9/15/13 at 5:41 pm to Lynyrd
Cut into 8 pieces, season and stew. I like to add onions, garlic, bell pepper and some achiote. Maybe cut up a potato and carrot to add, serve over rice.
Posted on 9/15/13 at 6:33 pm to Lynyrd
First thing you need to clear up is are they fryers or hens... Fryers don't need to cook nearly as long as a hen but since the weight in them is 1.3lb, you probably have 2 small fryers.
Having got that out of the way, I'd say put a little oil in te bottom of the pot, season the fryers well, stuff the cavity with a couple of links of smoked sausage (or you can just put the smoked sausage links around the chicken in te pot) & some onion, cover them up & bake in the oven, after about an hour, uncover, add a little chicken stock, chopped onions, & water, and cook uncovered for about a half hour until skin gets golden brown. Serve gravy over medium grain rice & enjoy.
Having got that out of the way, I'd say put a little oil in te bottom of the pot, season the fryers well, stuff the cavity with a couple of links of smoked sausage (or you can just put the smoked sausage links around the chicken in te pot) & some onion, cover them up & bake in the oven, after about an hour, uncover, add a little chicken stock, chopped onions, & water, and cook uncovered for about a half hour until skin gets golden brown. Serve gravy over medium grain rice & enjoy.
Posted on 9/15/13 at 10:25 pm to Lynyrd
What you have are Cornish hens, chickens less than five weeks old and weighing less than two pounds.
The old grades that are seldom seen any more are broilers, fryers, roasters and stewers, in increasing order by weight and age at slaughter.
I won't buy the monster chicken breasts from Sanderson Farms often seen on sale for 99 cents a pound.
The old grades that are seldom seen any more are broilers, fryers, roasters and stewers, in increasing order by weight and age at slaughter.
I won't buy the monster chicken breasts from Sanderson Farms often seen on sale for 99 cents a pound.
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