[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 281 KB, 1500x1500, lodge dutch oven.jpg [View same] [iqdb] [saucenao] [google]
6099893 No.6099893 [Reply] [Original]

I mean the ones you kinda-sorta came up with on your own. Maybe it started as a simplified version of a published recipe and evolved as you did your own thing with what you had available....

Here's one of mine:

Savory Dutch Oven Chicken & Taters
1 giant-ass economy package of skin-on bone-in thighs or breasts, whatever's on sale
3-4 potatoes
An onion
Several slices of bacon
Salt, pepper, Italian seasoning
Worcestershire sauce
Red wine and garlic/garlic powder (optional)

1) Preheat oven to 350.
2) Preheat Dutch oven on stovetop at medium heat. Pour in a healthy dollop of olive oil.
3) Chop up the bacon and onion together and fry them when oil is hot.
4) Slice potatoes into medallions 1/4" thick.
5) When bacon is mostly-done and onions starting to turn translucent, shove them in a big pile on one side and stick the chicken in skin-side down. You're only going to fry them on the skin side so all that lovely fat can caramelize. Salt and pepper the hell out of the chicken, season heavily with Italian seasoning. Garlic powder or garlic cloves are nice too.
6) After several minutes, use a spatula to ladle the onions and bacon on top of the chicken. This way they both get fried and you only dirty one dish. Sprintz the entire thing with Worcerstershire sauce. Dump like 1/4 cup of wine in if you have any. Balsamic vinegar is nice too.
7) Throw the potatoes on top, salt them liberally, put the Dutch oven lid on, and stick in the preheated oven. Go fart around on the Internet for 45 minutes.
8) Bring out the Dutch oven with NON-ORNAMENTAL potholders. When you dish up the chicken, pull off and discard the skin because chicken skin is gross.
9) EAT.
10) If there are leftovers, add a couple cans of chicken stock, bust everything up in it, and make soup. Throw in a couple handfuls of pasta 10 minutes before you want to eat. Cook once, eat twice, hell yeah. Total price should be about ten bucks for two nights' eating.

>> No.6099957

Take two large sweet onions and coarsely chop.
Caramelize them
finely chop around a cup and a half of carrots, reserve half

add in around a cup of beef stock and a cup of drier red wine (like a pinot noir or cheaper merlot) and reduce to around 1/3 liquid volume
Add about two tablespoons of dark roux and remove from heat.

Season and brown a couple of pounds of hamburger meat and drain.

Parboil and hash around a cup or so of taters

Mix onion gravy and meat in the bottom of a casserole dish, put in a layer of English peas mixed with the reserved carrots from earlier and dash in some pomegranate vinegar
add hash on top, cover with some melted butter (I've also tossed them in scrambled eggs too which worked ok).

Stick in oven at 400 until top is golden brown.

If you like, serve it now or pull it out, cover with some shredded cheese, stick it back in under the broiler until the cheese is melted/browned in spots.

And you should be salting/peppering throughout

>> No.6100000

>>6099893
nice recipe, OP. i just have one question: what would happen if i added a little topkek (crushed, but still enough separation between the bread and the filling) with the bacon and onion? would it make the chicken a little sweeter or just ruin the entire recipe? i only have findikli topkek btw, i'm more curious to see if the çilekli topkek would work well too.

>> No.6100009
File: 87 KB, 466x480, ack_ack_my_face_when_tv.jpg [View same] [iqdb] [saucenao] [google]
6100009

>>6100000
Good get, fucking cunt.

Go back to /s4s/

>> No.6100013
File: 65 KB, 467x413, nice.jpg [View same] [iqdb] [saucenao] [google]
6100013

>>6100000

>> No.6100016

>>6100000
toasting in epoc bread

>> No.6100019
File: 398 KB, 835x1024, 139579541385.jpg [View same] [iqdb] [saucenao] [google]
6100019

>>6100000
damn this actually happened

>> No.6100043
File: 1.92 MB, 500x390, 1382990816990.gif [View same] [iqdb] [saucenao] [google]
6100043

>>6100000

>> No.6100061
File: 59 KB, 256x256, postpeeker2_toppeek.png [View same] [iqdb] [saucenao] [google]
6100061

>>6100000
Nice!

>> No.6100077

>>6100000
Cheggem

>> No.6100104
File: 56 KB, 473x480, image.jpg [View same] [iqdb] [saucenao] [google]
6100104

>>6100077
>77

>> No.6100223

>>6100000
GET GET GET GET GOT GOT GOT GOT

>> No.6100231

>>6099893
the chicken olive preserved lemon tajine i ate in marrakech, cooked by the wife (after an one family recipe)of the concierge, holy shit that was good. I have been to the best restaurants in the world, but that was something special. i could kill myself for not asking for the recipe... i tried it many times it never was as good as in that night... this really makes me sad...

>> No.6100236
File: 2.20 MB, 3264x2448, IMG_1888.jpg [View same] [iqdb] [saucenao] [google]
6100236

>>6100231
here the picture..

>> No.6100730
File: 11 KB, 300x180, 1234.jpg [View same] [iqdb] [saucenao] [google]
6100730

>>6100236
this looks really nice
there should be someone on here to provide a recipe i think
bump for visibility

>> No.6100779
File: 45 KB, 948x711, 1417516864604.jpg [View same] [iqdb] [saucenao] [google]
6100779

>chicken skin is gross

>> No.6100795

>>6100779
this

>thanksgiving turkey
>as soon as it comes out of the oven everyone starts eating the crispy skin and fat

>> No.6100799

>>6100795
>living with savages

>> No.6100864

>>6100799
>living with people who only eat their trimmed chicken breast with steamed green beans and a boiled potato and still think it's spicy

>> No.6100897

>>6100730
I know the basic recipe the spices i need everything but it was an old family recipe so i guess i have to ask her maybe i could write an email to them.

>> No.6100898

>>6099957
/rereads twice

Sounds good, but what *is* it? A sort of make-at-home hobo pie...?