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  4. Nice. You forgot the papeika though 🙂. It seems to be a traditional chicken seasoning. I like a little seasoned salt too, although there is probably enough sodium in the canned soups. I always season meat or chicken separately before putting it in. I would probably throw in some celery and extra onion, and maybe some additional seasonings, but that's just me.

  18. Just a thought or two: use a whisk for the liquids (seasoned cast iron is NOT as delicate as stated), start by sweating the onion/garlic, saute the mushrooms (this releases the sweet/savory goodness), and remember that Worcestershire is NOT pronounced as it is spelled (thank the Brits for that).

  19. I've done this many times.  You can add more ingredients at once, then stir for quicker preparation.  Adding dry french onion soup on top (half a package) works good  instead of all that garlic.  Cream of chicken soup and/or cream of celery would add a lot of flavor.  Par boiling the chicken is very smart especially if you are new to charcoal cooking as the way this recipe is shown and the short time period of cooking (I'd use 2 and a half hours) and the lifting of the lid so much and so early can easily undercook the chicken leading to …!!!

  32. Yes you can use a metal spoon in a BLACK dutch oven, I have two dutch ovens and I use only metal spoons, and my dutch ovens are fine, I have three cast iron skillet and a Lodge Pro Grid/iron Griddle as well, and I only use metal utensils.

  45. I just finished cooking. (I think) Took me 90 minutes @ 375 after rotating the chicken after 60 minutes. The chicken looks done all the way through every breast, which I assume is the most important thing. As you may have guessed, I am far from an experienced cook. Cheers! 😛

  47. 45 minutes @ 375 was not near enough time. When I checked underneath the surface it was still raw. I'm still cooking stand will post how long I had to cook it. Maybe I'm doing something wrong?

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