LONDON – It’s a night out at the theatre, a weekend out on the town and a big meal at the dinner table.
But this isn’t the time to make a classic roast chicken.
Instead, here are a few of our favourite Dutch oven recipes for you to cook up at home.
First, you need to get started with the basics.
Firstly, pick up some boneless chicken thighs, thighs, breasts and thighs, or chicken breasts, boneless and skinless, that are ready to cook.
Then you need a pot, a lid, a saucepan and a lid.
You can use the lid to cook the chicken or to sear it.
The lid needs to be placed on a high heat and then placed on the stove top.
Once the chicken is on the lid, you will need to heat it on a medium heat.
You can do this either by placing the lid in the pot, which will cook the meat, or you can use a lid that has been placed on top of a pot or the lid can be used to cook chicken thighs.
The chicken is going to be cooked in the lid until it’s just cooked through.
Once the chicken’s cooked through, you can remove the lid and put it on the pot again.
The chicken will be a little more tender and the sauce will be thicker, but the chicken will still be soft.
You’ll want to add a little salt to the chicken, because it will cook through.
When it’s done, you’ll want it to be in a large pot that is at least 2.5 litre.
It will have to be at least 1.5 litres to be safe.
If you don’t have a big pot, you should make sure you can fit the chicken in it.
You’re going to want a Dutch pan for this.
The lid should be placed in the centre of the pot and the lid should have been placed over the top of the lid.
Then put the lid on top.
When you have the lid closed, place the lid back on the Dutch pan.
You need to keep the lid open for about 30 seconds to get the meat to the right temperature.
Once it’s cooked, remove the chicken and place it in a bowl.
Then add some chicken stock and pour in some of the sauce.
Then set it aside.
Next, heat up the broiler for about 20 seconds.
This will take about 2 minutes per side.
The meat will be done when it reaches 165°C.
Remove the lid from the Dutch oven, put it in the oven, then put the chicken on a baking tray.
Once you’ve added the sauce, set the chicken aside to cool completely.
Remove and remove the bird, place in a serving bowl and top with more sauce.
Cook it for another 5-10 minutes, or until the sauce is reduced by about half.
Once cooled, you’re going get some nice flavours in the sauce when it comes to roasting chicken.
The flavour will depend on the thickness of the chicken.
It should be medium-to-smooth and not quite as runny as it would be in the supermarket.
If you don, you might want to keep it for a longer time, or refrigerate it for up to a week, if you like.