[Sca-cooks] Potjies

[Terry Decker]

> 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.

Bear