Camp cooking brings out special flavors that often won’t be noticed anywhere else. This is true for most foods that will be cooked in camp, however an excellent example is whole chicken.
There are many ways to cook a whole chicken in camp, each leading to mouth-watering results. Only a couple of ways will be mentioned here, however they may inspire the imagination. Don’t be afraid to experiment a little. The results can be truly outstanding.
Chicken in a pot:
At first glance, this may just look like any other chicken stew recipe, however though it isn’t hard to make, the flavor is hard to beat, especially in camp. Nearly everyone will enjoy this hearty soup, and it is well balanced so it is as healthy as it is good. It also has the advantage of being something that can be cooked either on the camp stove or over the campfire.
1 whole chicken, about 5 pounds
4 carrots, sliced in 1/2 inch medallions
2 stalks celery, sliced
4 potatoes, peeled and diced
1 can kernel corn
1 can peas
1 cup dried egg noodles
garlic, crushed, or powdered garlic
1 small onion, diced, or powdered onion
salt and pepper
Place the chicken in a deep pot and cover it with water. Bring the water to a boil, then reduce heat or move it to a cooler area above the campfire. Allow the chicken to boil for about a half hour.
Add the carrots, celery, potatoes, onions and garlic. If you are using powdered onions and garlic, hold off on adding them at this point.
Allow the mixture to cook until the vegetables are tender, about 30-45 minutes.
Add the canned vegetables, noodles, and spices, and then allow the stew to cook until the noodles are soft. At this point, the chicken should be falling off the bones and the bones can be carefully removed, such as by using a slotted spoon.
This meal is fantastic for the entire family, it is filling, it is well balanced, it isn’t hard or expensive to make, and it is delicious. You can also alter it easily enough, such as by adding mushrooms, tomatoes, or other spices. Best of all, it tastes great heated up, so leftovers are rarely a problem. The above will feed a family of 4 with good appetites.
Campfire spit roasted chicken
Roasting chicken over a campfire spit requires that the spit is set up and is high enough from the flames to allow the chicken to cook for about an hour or two without burning. The smoke will add a special flavor to the meat.
1 whole chicken, about 5 pounds
1 can pop, fruit flavors especially
2 eight oz. cans tomato sauce
1 can crushed pineapple
1 bottle of your favorite sauce; barbecue, sweet and sour, etc.
Garlic, onion, salt, and pepper to taste
Soak the chicken in a bowl, with the other ingredients added. Turn the chicken every 15 minutes or so, for two or more hours to allow the flavors to seep into the chicken meat. The longer this is done, the more flavorful the meat will be. Note: A quarter cup of rum can be added to the mix to help the flavors sink into the meat faster and deeper.
Place the chicken on the camp spit and bind it, so when the spit is turned, the chicken also turns.
Cook the chicken over the fire, turning it 1/4 turn every fifteen minutes. There should be juices that drip from the chicken, and it is done when the chicken juices run colorless. This camp treat may have other campers coming to your site to see what delectable meal you are cooking.
This meal goes great with rice and a green salad, so it is still healthy and filling, but easy to make.
Both of these are great ways to prepare a whole chicken in camp, and both will have people coming back for more. Cooking a whole chicken in camp isn’t hard to do, and with a little imagination, the meals produced can be superb.