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You don't need to season an enameled pot. The enamel serves much of the same purpose as building up a layer of seasoning. Although the enamel won't ever be quite as slick as seasoned cast iron, it protects the vessel from rust, makes food less likely to stick (with a little help from some oil), and easier to clean up afterwards.


I have discovered that making a paste of butter, salt, pepper and herbs, and rubbing it under the meat, make the meat more flavorful. You separate the skin from the meat by working your hand under the skin where the breast meets the opening of the cavity. Do one side at a time, and be gentle as the skin tears easily. work you fingers over the breast ...

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