I have a cast iron dutch oven that I have used on top of the woodstove to bake bread. I'd like to bake a whole chicken today and wondering if enough heat will transfer to the dutch oven to cook the chicken? My woodstove surface will vary between 400 - 550 and I know it won't boil water - it will only simmer which suggests the pot/water isn't surpassing 212. This makes me doubt I can get enough heat to fully cook the chicken even if I let it go for 3 hours or so. Anybody done a whole chicken on the top?