SC - practice

[Gerekr at aol.com]

Successful experiment in fireplace cooking last night.  Roasted a chicken 
in our no.3 Best Duty peri-oid footed pot.  (Peri-oid because it's South 
African cast iron, rather than period bronze)

This vessel has very long legs, over 3 inches tall.  Made it possible to 
move coals and pieces of wood under (no charcoal, just firewood this 
time).  Wood coals are cooler than charcoal would have been.  Put some 
coals on the lid (domed, not flat like a Dutch) at the end to brown it up.

We've had the Dutch oven cooking series on PBS here this fall and it's 
been instructive as to technique, if not recipes, 8-).

We also found a perfect item for keeping the chicken off the bottom of 
the pot -- an 8-inch circular trivet, pierced all over with circular 
openings.  Sorry, no manufacturer's mark on it anywhere; we got it at the 
local Down to Earth store.  (semi-hippie garden & housewares place; I 
think they also have a mail-order business).  At 8 inches diameter it fit 
easily through the pot mouth, and created a platform about an inch above 
the low point of the pot bottom.

Chimene & Gerek