Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500°F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
- Dimensions: 17.2 x 11.5 x 7.8 (W x D x H)
- Capacity: 9.5 qt
- Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
- Dishwasher safe
- Lifetime warranty
- Made in France
Roasted Chicken With Cider Vinegar Barbecue Sauce
For the Roasted Chicken
1 (3-4 lb.) whole chicken, rinsed, cleaned, patted dry and trussed
6 tablespoons extra virgin olive oil
Freshly ground pepper
For the Cider Vinegar Barbecue Sauce
1 1/2 cups apple cider vinegar
3/4 cup ketchup
1/2 cup Dijon or spicy mustard
1/3 cup dark brown sugar, firmly packed
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
3 teaspoons kosher salt
2 teaspoons ground black pepper
Preheat oven to 425 F. Bring chicken to room temperature before roasting. Coat the chicken with 3 tablespoons of olive oil and season generously with salt and pepper. Place remaining 3 tablespoons of olive oil in the Dutch oven and set chicken on top, breast side up.
Place the chicken in the oven and roast uncovered for 1 1/2 hours or until meat thermometer registers 155 F in thickest thigh and chicken is golden brown. Allow chicken to rest 15 minutes before carving into quarters.
While the chicken is resting, in a stainless-steel saucepan over medium heat, simmer all ingredients until the sugar has dissolved and the sauce has thickened, approximately 8 to 10 minutes. Pour over hot chicken quarters or serve as an accompaniment for dunking.