1)Preheat oven to 500 degrees Bake. Trust me
2) Zest a lemon into a small saucepan. Squeeze all the juice from the same lemon into the sauce pan. Add the sugar and a splash of water. Boil for 1 minute. Set aside
3) Rough chop all the vegetables. Variety is the spice of life so be sure to add a colorful array of potatoes, turnips, carrots, parsnips, squashes and the leeks.
4) Salt and pepper and then brown the bird in the Dutch oven till it is golden brown on all sides. Remove from the Dutch Oven
5) Add more olive oil into the dutch oven and throw in the vegetables and saute them for about 10 minutes. Add salt and pepper to taste
6) Add the bird back to the Dutch oven on top of the vegetables.
7) Pour the lemon liquid on top of the bird together with chicken broth and some big splashes of the wine. Liquid should come up to at least half way up the side of the pot.
8) Add in the bay leaves, Herbs d’Provence evenly
9) Roll the pizza doughs between your hands to make long snakes and then rim the pot with it. Make sure most of the dough is hanging inside the lid because you want to create a rim of edible dough that you will cut from the burnt dough on the exterior.
10) Close the Dutch oven making sure to create a nice seal with the exterior dough.
11) Put in oven for 55 minutes at 500 degrees Fahrenheit.
Boom.
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