Thursday, August 3, 2017
Cooked up some free range chickens in the smoker this past week. I seasoned the chicken with plenty of salt and a nice dry rub. The potatoes were cooked right in the coals. My first time making them this way. They develop a wonderful smoky flavor. The vegetables were fried up and seared in the Dutch oven first and then I braised them for a while in chicken stock, lemon juice and Dijon mustard along with some fresh rosemary. I think I originally seared them with a little lard in the cast-iron.