When the chicken was just done, I added quartered cippolini onions to the drippings (could have added parboiled diced potatoes) in the pan underneath- and sauté them as I would on the stove. To create bottom heat in the pan, I elevate it from the floor of the hearth, using a wok ring, which is hollow in the center. I place lit embers into the center and place the pan on top. Such a wonderful way to cook!
Delicious
You are enough.
How to feed your sourdough starter right!
Disappointment
How Religious are You?
Some foods to always have prepared and ready.