This is a very simple recipe that yields a delicious meal. This recipe was inspired by Griswold and Wagner Cast Iron Cookbook. I cooked this in the Lodge Logic Pre-Seasoned 5-Quart Dutch Oven. Preparation time about 15 minutes, cook time 1 to 2 hours.
Put the dutch oven on the stove top, throw a tablespoon or two of bacon grease (coconut oil would work too) in and turn on the burner to medium. Dice up a medium onion and throw that in (a little diced garlic could be great as well). Stir occasionally, letting the onions brown some.
Mix the chicken spice. In a small bowl add 1 tablespoon paprika, 1 teaspoon celery salt and a pinch (about a 1/4 teaspoon) each of: ground black pepper, turmeric, onion powder and garlic powder.
Take the chicken and remove neck and giblets (save those for making broth or throw them in the bottom of the pan with the onions. Put the seasoning mix all over the chicken (inside and out). Then tie the legs together and throw it in the pot.
Optional, throw in any root vegetables you happen to have around. Peel then and cut into small chunks and arrange them around the chicken.
I like to cook the chicken real slow. 250 degrees F for 2 hours. If you are in a hurry you could cook it at 325 degrees F for 45 minutes to an hour. Make sure you are cooking it with the lid on. When you check the chicken you can bast it, it is done when the juices run clear if you poke the thigh or when the temp is about 175 degrees F. Once it is fully cooked, remove the lid and bast the skin. Crank up you oven’s broiler to high, put the dutch oven (sans lid) under the broiler and let the skin get nice an crispy.
This chicken is so great you’ll want to eat it right out of the pot. Be sure to save the bones and liquid to make your chicken broth.