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By Dutch oven, I assume you mean a covered roaster suitable for stove top. This is the technique taught to be by my old Jewish grandmother which long predates slow cookers. I use a covered enamel roasting pan but you can improvise with heavy duty aluminum foil. Use 1 or 2 large onions cut in thick round slices. Lay on the bottom of the roaster. Place meat ...


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Slow cooking and great crackling do not go hand in hand. Your best bet will be to remove the skin, score and salt it well, and grill/broil it separately. For the leg itself, low and slow is the way to go. How long depends on how long you've got, but 5 or 6 hours in a low oven will do the trick. Start off with the oven on as high as it will go, throw some ...



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