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!

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