Fire Pit Chicken with Carrots and Purple Fingerling Potatoes, and Brioche Rolls

One Hot Bird

There’s nothing I like better than cooking a meal that requires welding gloves. This is a sure enough one, as that fire was as hot as seven little devils. Fortunately I had my crane arrangement with S-hooks, and could move the dutch oven up and down that chain. There isn’t a tremendous amount to this, but it’s all about heat and good ingredients.


One blazing hot Fire

Home-rendered Lard (bacon fat)

One chopped Onion

One organic Chicken

Organic Carrots

Organic fingerling Taters

White wine

Salt and Pepper

The only trick here is to sear the chicken in the lard before the other ingredients are added. Then de-glaze the dutch oven with the wine, and add the onions first, and then the other two veggies. An inch of water and a heavy dutch oven lid will turn this rig into a primitive pressure cooker. Those little taters cook fast, so don’t mess around.

The pot juices make a superior sauce or gravy, especially if you brined your bird. Any kind of bread with gravy is good, but the brioche rolls allow us to get rid of some of our surplus of eggs. It’s either that, or give them to the in-laws.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

One thought on “Fire Pit Chicken with Carrots and Purple Fingerling Potatoes, and Brioche Rolls”

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