For the Shepherds Pie
- 150 ml oil
- 150 g butter
- 190 g all-purpose flour
- 10 g salt
- 15 g ground black pepper
- 10 g garlic salt
- 10 g dried marjoram (optional)
- 16 chicken pieces (legs, thighs, breasts)
Place butter and oil in Dutch oven and melt butter over low heat.
In a large Zip Lock Bag, combine flour, and seasonings.
Coat two pieces of chicken with butter and oil mixture.
Put chicken into sack and shake well, insuring all the chicken is coated.
Place coated chicken into Dutch oven, skin side down, and repeat with remain chicken until all pieces have been coated.
Sit On 8 Coals and add 18 Coals to Lid and bake at 190'C for 45 minutes.
Remove lid and turn pieces over.
Replace lid and bake and additional 10 minutes.
Can be eaten hot or cold.