Name: Dutch Oven Chicken 2
Ingredients: 1 lg Chicken per 4 persons, cut up; 1/3 lb Bacon, cut 1/2 inch pieces; 1 md Onion, diced; Salt; Pepper; 1 c Flour

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Dutch, Oven	1	Servings

INGREDIENTS

1	lg	Chicken per 4 persons, cut up
1/3	lb	Bacon, cut 1/2 inch pieces
1	md	Onion, diced
		Salt
		Pepper
1	c	Flour

INSTRUCTIONS

Preheat oven, cook bacon with the lid on or off until brown. Add onions,
cook until transparent. Add salt and pepper to flour. Coat chicken with
flour mixture, turn chicken in bacon grease, put first layer bone side
down. You can add other layers until oven is 3/4 full. Put on lid, cover
with coals, check often. When chicken begins to brown, stir with spatula
putting bottom pieces on top as much as practical. When drum sticks begin
to look shriveled, chicken is done. Cook slowly after turning.
NOTES : I like to season chicken with added herbs and spices.  To begin I
choose a wheat pancake mix.  Wheat and honey is my favorite.  To a 2 pound
pancake mix, I add 1/2 cup salt, 2 tablespoons brown sugar, 2 tablespoons
black pepper, 3 tablespoons chili powder, 2 teaspoons garlic powder, 2
teaspoon onion powder, 1 teaspoon sage, 1 little clove garlic, some cayenne
seasoning for zest and any other spices or herbs that suits your fancy.
Coat your chicken generously with this mixture and get rave ratings.
Recipe by: Allen Heaton (Hurricane Heritage Cookbook) Posted to MC-Recipe
Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997

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