This is a great way to “season” your newer Dutch Oven.

Chicken Breasts or cut up fryer; Melt 1 stick of butter (1/2 will do if it is a small chicken); add: 1/2 cup lemon juice; 1 Tbls. Paprika; 1 Tbls. Oregano; 1 tsp. Garlic Salt. Heat mixture, then pour over chicken and let stand for 2 hours, or put chicken in a freezer bag, add mixture and freeze for a camping trip. It will marinate as it thaws. Place in cold Dutch Oven or baking pan and bake at 350 for approx. 1 hour. * This recipe can be found in the Colorado Cache cookbook put out by The Junior League of Denver. This is one of the BEST cookbooks I have ever used!

**Hints for the Dutch Oven Cook:  If you can hold your hand over the fire coals to the slow count of 4, it is approx. a 350 degree fire.  When it is time to clean up, wipe all the left over “gunk” out of the oven with a paper towel. Place the oven back on the fire with the lid on tight and heat the oven for about an hour, or until all the contents are charred. Crack the lid to let all the steam out, and continue to heat for a while longer, then cool the oven. Scrape all the char out, and wipe with a paper towel or newspaper (best). Put some oil in the oven and wipe all surfaces of it inside and out with the oil. Heat the oven again for a few minutes; wipe off the excess oil, and heat a few minutes. Cool it and put it away. As I have now learned: NEVER wash a cast iron pot; treat them all as with the Dutch Oven.