Fireman Bobs Dutch Oven Chicken Recipes

FIREMAN BOB'S TARR CHIC WITH SMAS GARL POTA.......

Steps:

• NOTE: Roasting Garlic is very simple to do if You haven't done it before... Just take a Bulb of Garlic ( Head ) and " cut " the top off leaving the cloves exposed, drizzle some extra virgin olive oil on the top of the bulbs/heads and wrap in foil tightly. Place in oven and roast for 30 minutes at 400 degrees. If this is your first time roasting garlic, You will want to do more then You need, because You will fall in love with the taste... see roasted garlic photo...
• For the Chicken... Place half of the lemon slices under the skin all around and inside the cavity... Prepare the Whole Chicken by combining 1 cup of melted butter, heavy cream, and lemon juice over the whole chicken... Combine the flour, salt, and pepper, lemon zest, and tarragon, fresh and dried. Sprinkle the flour mixture all over the Chicken.
• Place the Chicken in a Large Dutch Oven and add the chicken stock and white onions. Cook at 250 degrees for 3 hours. HEY !!!! I said Dutch Oven!!! NOT the sink !!!!!! hehehe
• For the Smashed Garlic Potatoes... ....and just for You Sherry and Dee... here is the link where I got the photo from... ENJOY !!! http://www.bing.com/images/search?q=smashed+garlic+potato+photos&qpvt=smashed+garlic+potato+photos&FORM=IGRE and this link is for the boiling potatoes photo.... http://www.bing.com/images/search?q=boiling+potato+photos&qs=n&form=QBIR&pq=boiling+potato+photos&sc=0-13&sp=-1&sk=
• In a large pan, add salt, and enough water, to cover the potatoes, bring to a boil and simmer till done. Drain pan, add 1 cup melted butter, the cloves of 1 bulb of the roasted garlic, salt and pepper to taste. Taking a potato smasher, blend all ingredients till semi smashed, leaving " chunks " of potato....
• When all is done, serve with a Great Crusty Bread and serve hot.... Yep! here is the link for the crusty bread Sherry and Dee.... Just for You..... SMILE !!!! http://www.bing.com/images/search?q=crusty+bread&qs=n&form=QBIR&pq=crusty+bread&sc=8-12&sp=-1&sk=
• ENJOY !!!!!

FIREMAN BOB'S SPICY CHICKEN CASSEROLE MY WAY...

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY

Steps:

• Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
• Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
• Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
• Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!