[Sca-cooks] Potjies

Terry Decker t.d.decker at worldnet.att.net
Thu Jun 14 11:35:28 PDT 2007

> Nice call! And I can vouch for that. The dutch oven roasted chicken
> was very good but the breast was just beginning to go a little dry
> when I served it to the class. The chicken cooked in the potjie was
> fully cooked with very moist breast meat. It didn't brown as well as
> the dutch oven but still had a nice caramel color across the breast.
> Gunthar

Try browning the chicken before you hang it in the pot.  I've used the 
technique in a situation where I had to steam chicken, but I wanted a nice 
brown exterior.


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