Dutch Oven Country Hen

A regular chicken can't match the taste of a fresh hen. Very little fat here. Let this bird rest for 20 min. before quartering. Serve with the vegetables and buttermilk biscuits!

• Ready In: 3 hrs 30 mins
• Serves: 4

Ingredients

• 1 (4 lb)  fresh  hen
• 2  cups  chicken stock
• 4  celery ribs, 2 inch diagonally sliced,leaves reserved
• 4  carrots, 1 inch diagonally sliced
• 1  onion, quartered,skin reserved
• 4  new potatoes, unpeeled,halved
• 1  box  frozen cut corn
• 3  bay leaves
• 1  tablespoon  vegetable oil
• 2  teaspoons paprika
•  salt and pepper

Directions

1. Heat oven to 400 degrees.
2. Rinse and pat dry the hen.
3. Season outside, and cavity with salt and pepper.
4. Stuff onion skins, celery leaves and bay leaves inside.
5. Place hen into heavy Dutch Oven, legs up.
6. Brush hen with oil and paprika.
7. Pour stock around bird and cover with lid.
8. Place pot into oven, lower temp to 325.
9. Cook for 2 hours.
10. Carefully remove Dutch Oven and spread veggies around the hen, lightly season w/s&p.
11. Re-fit the lid and return to oven for 1 more hour.