DUTCH OVEN AND ROASTED CHICKEN

[JLK]

I AM A VERY NEW COOK; JUST LEARNING. CAN SOMEONE PLEASE TELL ME WHAT A DUTCH OVEN IS.

ALSO, A COUPLE OF ISSUES AGO CL HAD A CHICKEN AND RICE SOUP RECIPE. IT CALLS FOR 3 CUPS OF ROASTED CHICKEN. CAN ANYONE TELL ME HOW MUCH CHICKEN THIS IS (POUND WISE)? SHOULD IT BE CHICKEN ON THE BONE? DO I JUST COOK IN THE OVEN?

YOUR HELP IS GREATLY APPRECIATED!!

[sneezles]

Jlk
First a Dutch oven is a heavy duty pot with a tight fitting lid. It can be used stove-top or in the oven. I have some made of cast iron that we use camping and they are of various sizes, 4qt, 6qt and 8 qt. The ones I use in the kitchen are cast iron but have been enamled, they are from Le Cruset.
To answer your chicken question-I would say that 3 cups is equal to about a pound, give or take. I vaguely recall the recipe and believe that it is without bone.
As far as cooking it in the oven, I'm guessing the term Dutch oven may have confused you and since this is a soup recipe, I would venture to say it is cooked stove-top.

Hope this helps.

[hawkslady]

Hi

A dutch oven is just a big pot with a lid. You usually receive one with a set of pots.

I know what soup you are referring to, I have made it a few times. It is really good. As far as the roasted chicken goes, I cheat. I go to the store and buy one of those already cooked roteisery (not sure the spelling is correct)chickens. I just pull all of the meat off the bone.

I hope this helps.

[funnybone]

I have a calphalon dutch oven. It is a 5 quart with a more "domed lid" - the lid can be used as a skillet actually as it has 2 handles to match the handles on the dutch oven. As long as what you are making can fit in it, and the lid closes without problems, I would not worry about it. Most dutch ovens I have seen are on the shallow side - about 5 to 6 inches tall (just an estimate). Check out what the websites that sell cookware are calling dutch ovens so you get a better idea.

[JLK]

I HAVE A FEW CALPHALON POTS WITH LIDS. DO YOU THINK A SHALLOW POT WILL WORK BETTER THAN A STOCK POT?

ALSO, FOR THE SOUP RECIPE I DID A SEARCH UNDER ROASTED CHICKEN AND THIS TOPIC HAS COME UP BEFORE. MOST PEOPLE USED BONELESS CHICKEN BUT SOME SAID IT WAS A LITTLE BLAND. I THINK I WILL TRY USING BONE IN BREASTS WITH SEASONING. ROTISSERIE CHICKEN WOULD PROBABLY TASTE GREAT BUT IS SOMETIMES VERY FATTENING. THANKS FOR ALL THE HELP!