Seasons & Holidays

Crafts for the holidays and the different seasons.

Dutch Oven Root Beer Chicken

~ lindy

Dutch Oven Root Beer Chicken

 

Dutch Oven Root Beer Chicken


Supplies:


*12 inch (6 or 8 quart) Cast Iron Dutch Oven

*Meat Thermometer

*Briquets, for cooking outside in a fire pit


Root Beer Chicken



*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic 

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders


Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Dutch oven and cook as follows.


Cooking Choice 1


Place frozen chicken tenders in cast iron Dutch Oven cook in the oven at 350*F for 1-1 and 1/2 hours or until no longer pink inside chicken tenders or internal temperature 165* F.


OR


Cooking Choice 2


Place frozen chicken tenders in cast iron Dutch Oven (with lid that can hold hot Briquets/coals and a pot/dutch oven with legs) then place 12-14 hot coals on top of the lid and add 15-20 under dutch oven for 1 hour or until no longer pink inside chicken tenders or internal temperature 165* F. Add more coals if longer cooking time is needed.


Note: I like to check on them after 30 minutes of cooking, then check in another 15-30 minutes as needed until done.



Drain the liquid from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.


Root Beer Barbecue Sauce


Sauce ingredients:


*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper


Cornstarch Slurry:


*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.



Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes. 


Pour sauce over cooked drained Chicken. Serve and enjoy!


For more information on Dutch oven cooking check Utah State Extension Dutch Oven Cooking
Dutch Oven Root Beer Chicken Dutch Oven Root Beer Chicken

Dutch Oven Root Beer ChickenDutch Oven Root Beer Chicken Dutch Oven Root Beer Chicken

Enjoy!

 

Lindy

Strawberry and Cream Cups

~ lindy

Strawberry and Cream Cups

Strawberry and Cream Cups

*
Serves 8 glass serving cups

*

Strawberries:

*
*2 pints Strawberries, washed, dried and quartered

Reserve some cut strawberries for garnish, at least 24 pieces.

*

Crust:

*
*1-2 packages Graham Crackers, crushed

*1-2 teaspoons Granulated Sugar

*3-6 tablespoons Butter, melted

*
Note: I like a lot of crust so I use the larger amount of the ingredients.

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Mix together the crust ingredients in bowl. Then divide evenly the crust between 8 glass cups, leaving a small amount for crust for sprinkling on top.

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Filling and Topping:

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*2 cups Heavy Cream

*6 tablespoons Powdered Sugar

*2 teaspoons Clear Vanilla Extract

*
In a chilled glass or stainless steel mixing bowl. (Chill bowl 10-15 minutes in the fridge.) Whip the heavy cream on low-speed, using a stand mixer with whisk attachment or hand-mixer, slowly adding the powdered sugar and vanilla until cream mixture makes medium soft peaks. Being careful not to over whip. Reserve 1 cup of whipped cream for topping.

*
Strawberry Jell-O mixture:

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*1 3 ounce package Strawberry Jell-O

*2/3 cup Water

*1/3 cup crushed Ice-cubes

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Bring to a boil the water in a sauce pan on medium heat. Then turn off the heat and the Jell-O, stirring until sugar crystals are dissolved. Add ice to cool down quickly. Reserve 1/3 cup for drizzled topping.

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When Jell-O has cooled add 2/3 of the Jell-O, by drizzling slowly into the whipped cream and fold in the cut strawberries.

*

Fill the glass cups evenly with the strawberry Jell-O mixture and then top with whipped cream, drizzling on the reserved Jell-O. Sprinkle on top reserved graham crackers and strawberries.

Strawberry and Cream Cups Strawberry and Cream Cups Strawberry and Cream Cups

Strawberry and Cream Cups

 

Enjoy!

Lindy