Friday, March 25

CAMPOUT: Italian Baked Chicken


Perfect for diner after a great day of hiking and enjoying the woods. This baked chicken will leave your tummy full and your taste buds happy.

Full time camp fire 2-4 hours depending on fire temp
(Can be cooked in a slow cooker for 4 hours)
Serves 4

The needs-

4 chicken breast, boneless skinless, cut in half width wise
1 package onion soup mix
1/2 cup chicken stock
1 tbsp olive oil
1 tsp paprika*
1 tsp dried oregano*
1 tsp salt
1 tsp ground black pepper

*optional ingredients

The know-

Pour chicken stock and soup mix into the bottom of a cast iron camp stove.

Add in chicken breast, try keeping a single layer.

Any chicken that is not covered by stock may become dry, to prevent this, drizzle olive oil over any chicken you can see.

Season with salt. And optional ingredients if using them.

Cover with lid.

Cook on edge of fire, rotating dutch oven half way through cooking. If fire is burning hot (roughly 350-400) this will cook in approximately 1 hour. Test by gently piercing with a knife, if liquid runs clear you are safe to eat.

In a low fire or of you want to use adjacent heat so it does not burn, this will cook in about 3 hours (similar to cooking in a slow cooker).

Remove from liquid and if desired you can add 1 tbsp flour to liquid and whisk to create a pan gravy. Cheers!