Winter Grilling – Roast Chicken From the Dutch Oven

For the roast chicken from the Dutch oven, rinse the chicken inside and out with cold water and pat dry. Remove the backbone with a sharp knife. Mix salt and paprika powder and rub the chicken with it inside and outside.

Peel potatoes and root vegetables and cut into coarse pieces, quarter onion. Spread clarified butter in the bottom of the Dutch oven, place the chicken with the opening downwards and place potatoes, onions and vegetable pieces all around. Roast at a good top heat for about 1 ½ hours. If you place the pot in the hot embers, then baste frequently with soup so that the chicken does not burn.

Carve the roast chicken. Cut the breast meat into pieces, if necessary, the knuckles may be taken calmly in the hand.

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