Braised chicken and beef.

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Well, that is the plan.  I have set up the cast ducth oven, and will be doing the chicken first.  I am baking veggies currently, though I should get the chicken out, spice it, and let it come to room temp.  Then I'll sear it, add fats and water, then cover and let it cook for... half an hour, forty five minutes?  No pun, but I generally wing fowl cooking times, whether roasting, broasting, frying, etc.  They say temp will tell for sure.  And it would if... it were at all as accurate as they say.  Hmm?  I mean, checking the thickest part of the thigh, but without hitting the bone, is supposed to tell you the doneness of the whole bird?  I've never had that really work.  I suppose if you are...  I don't know.  All I am saying is I do much better going by scent, appearance, and even then going a little farther.  Yes, I have served many birds, duck, chicken, turkey, if not good yet.

After the chicken, I plan to do a beef roast.  Meats for the week, really.  I am also hoping to make potted beef and chicken salad.  For variety and... just... curious.

I realized timing was odd, so went and prepped the chicken.  Cleaned it and the giblets, spiced, salted, and set to rise to room temp, then checked the ducth oven.  I ended up so busy fussing with that I lost an hour or two.  Oh, but the chicken was wonderful.  Hmm?

I have been becoming used to working with meats.  Beef and pork is easier.  But chicken and other bird from time to time is good.  I should do those tiny chickens again as well.  The thing is, at first, working with raw meats frequently is... icky?  Yes, that would be one term for it.  In time, with familiarization, it isn't so bad.  However, it will always be a bit off.  Though too, as I have improved my ability to spot, and acquire, better meats, and birds, the experience definitely improves.  This chicken was not greasy, or slimy, or weird smelling.  It was firm.  Wet?  Bloody until I rinsed and dried it?  But there is much better product to work with, and this was it.  Yes, that helps.

I ended up cooking the giblets while heating the pan for the whole chicken sear.  Just a dab of things, not much too it.  Fried well, seasoned, and eaten while I was searing the main part.  A wonderful little kitchen treat, and something to forstall the hunger that can set in while cooking.  Then I finished searing, and finally put the bird in.  Oh, I haven't been used to having a convection option.  I am using that for the first time.  I don't think it will make a lick of different, with a whole bird in an enclosed dutch oven.  It's... more of a matter ot putting it my mind that it exists.  Better for split level baking, for cookies, or varied veggies, or some such.  I may have to research that feature.

I actually plan to eat half that chicken.  Though prep the beef, sear it, and get that going while the chicken rests.  Well... I'm trying to do something.  I haven't been eating right, well, enough, for a while.  I'll try to fix that.  I best spice, salt, and get the beef warming to room temp right now, actually.  Later.