Dutch Oven Roasted Camp Chicken
This is an easy recipe for someone just starting to Campfire Cook in a Dutch Oven. This chicken recipe will make you look like a great chef. Put this together, add heat and forget it. Come back later and it is done and it taste good. This is the kind of recipe when “Simple” is “Better”.
4 – 5 lb Chicken Broiler or Roaster
Stalks of Celery
Garlic Powder
Salt & Pepper
Vegetable Oil
To Butterfly a Chicken – Learn More Here
Lightly oil chicken, this will help brown and crisp the skin. Sprinkle both side of the chicken with salt, pepper and garlic powder to taste. Cut celery stalks into thirds.
Lightly oil a 12″ Dutch Oven. Add the cut celery in a flat layer on the bottom. The celery will act like a trivet and keep the chicken raised up off the bottom on the Dutch Oven. Lay chicken on top of vegetable and put lid on Dutch Oven. (We used a bakers rack to get more space under the chicken)
Cooking Tip: Position the chicken so it does not touch the lid. If it touches the lid, put a small piece of foil at that point. Do not put charcoals directly on the lid over the chicken where it is touching. This will burn it.
In the oven, bake the chicken at 350° for 1-1/2″ hour, check for doneness (180°) or till the juices run clear. Cooking Outside, add a ring of charcoals around the lid and 3 or 4 in the center next to the handle. Add 5 underneath in a circle towards to outside edge. After about 30 minutes rotate to lid 90° and then rotate the whole oven 90° as this help to even out the heat. Be sure to let the chicken rest for about 10-15 minutes before slicing.
You can see in the final picture how the fat has melted out of the chicken and why it should be raised up. The chicken is very tender and pulls right off the bone, it does not get any better than this.
If you want barbecued chicken, Lightly brush sauce over the chicken during the last few minutes of cooking.
This dish has many variations. Change the spices and / or add salsa for an International flair.
Also, midway through the cook time a few redskins and other vegetables can be added the Dutch Oven.
I hope you enjoy this recipes.
How to Butterfly a Chicken
I get asked all the time how I fit my chicken in a Dutch Oven. Either you need a really big oven, a 14 or 16 inch Dutch Oven or Butterfly the Chicken. I prefer to Butterfly mine, then I’ll brine it for about 4 hour prior to roasting or grilling.
Rinse and dry chicken. Position chicken, breast side down. With a pair of sharp poultry shears, starting just to the right of the tail and cut along the backbone. Do the same thing along the left side completely removing the backbone from the chicken. Discard backbone or save it for the stock pot. Turn chicken over and snip the breast bone making it easier to crack it. Lay out chicken, breast up and press down on chicken breast to crack breast bone. It should now lay flat.
When a chicken lays flat in this manner the cooking possibilities are endless. Barbecue, Grilling, Dutch Oven, Smoked, Baked etc. You get the idea.
To brine your chicken, dilute 1/3 cup of salt in one gallon of water. Make sure the chicken is covered and refrigerate for up to 12 hours. Other spices and flavors can be incorporated into the brine also. Just adjust the salt as needed.
More Recipes:
Dutch Oven Roasted Camp Chicken – Learn More Here
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