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Monday, May 9, 2011

Campfire Chicken

 Who likes bugs? I sure don't. I "deal" with them.
Camping is for two types of people. People who aren't scared of bugs, and for manly men who aren't afraid to kill bugs for their wonderful wives. We kept our tent clean, we went to sleep in cold weather and snuggled, kept warm.

My husband isn't afraid to kill bugs. He makes me happy that way. He keeps me safe. 
We diced garlic, carrots, potatos, chicken, mushrooms.
Roasted on a campfire. 
 Yum. So tender. So delicious. This can be made on a grill at home.
And seriously, who doesn't end a camping evening with roasted marshmallows or even s'mores?

Campfire Chicken
This recipes serves 6 people with no pots to wash!
12 pieces of Dark Meat Chicken
6 Large Carrots -peeled and cut
6 Med to Large Potatoes -peeled and cut
4 Large Onions
1 Package of Fresh Mushrooms -optional
6 or 8 Large Cloves (NOT HEADS) of Fresh Garlic -peeled - 3 to 4 per bag
4 Chicken Bullion Cubes - 1 per bag
1/2 cup water - 1/4 cup per bag
4 Tbl. Butter - 2 Tbl. per bag
4 tsp. Thyme Leaves - 2 tsp. per bag
Salt - to taste
Black Pepper -to taste
Olive Oil - about 3 or 4 Tbl. per bag
2 large Reynolds Foil Bags

2 pieces of chicken per person - I usually use 1 leg and one thigh per person. White meat gets too dry if it is not perfectly timed.

Spray the inside of the foil bags with Pam Spray.
Rinse Chicken and remove skin (if you want) from the thighs. 
Put 3 legs and 3 thighs into each foil bag.
Peel the carrots, potatoes and onions and cut up into semi large chunks. Put half of the veggies in each foil bag.
Peel (do not chop) the Garlic and put half in each bag.
Remove any dirt on mushrooms, cut off the bad part of the stem if any.. and divide evenly for each foil bag. 
2 Bullion Cube along with a 1/4 cup of water goes into each bag.
Divide the butter, oil and spices between the two foil bags as well.

Seal the bag thoroughly!!!
Gently turn bag a few times to mix around all the ingredients.

Put on the grate over a hot campfire. 
Cook for about 1 hour or so... turning bag after about a half hour.

You can serve right from the bag with no extra dishes if you are careful in the way you open up the foil. I just lay it on a table a slice it right down the middle. 

Don't let the flames surround the foil bag, try to keep them under the bags and as consistent as possible.

You can open the bag (BUT BE CAREFUL not to tear the foil) to test the veggies and chicken for doneness.

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