Hungry Campers Cookbook by Katy Holder

Author:Katy Holder
Language: eng
Format: epub
Tags: ebook, book
Publisher: Explore Australia Publishing
Published: 2013-09-06T04:00:00+00:00

1 Heat 60 ml (¼ cup) of the oil in a large camp oven or casserole dish on a grill rack over the fire. Once the oil is hot, add the potato, carrot, onion and 2 of the garlic cloves. Season with salt and freshly ground black pepper and stir to coat the vegetables in the oil.

2 Put the remaining squashed garlic inside the chicken, then drizzle or brush the outside of the chicken with the remaining oil and season with salt and pepper. Use a sharp knife to make two slits in each thigh to help it cook evenly.

3 Sit the chicken among the vegetables, moving the vegetables to surround it if necessary, and cover with a lid. Sit the dish to the side of the fire or in the coals away from the direct heat, cover, and cook for 1½–2 hours, or until the vegetables and chicken are tender. You will need to stir occasionally to prevent the vegetables on the bottom from burning. Check the chicken is ready by piercing the thigh, the juices should run clear when cooked.

4 Remove from the fire and let it sit, covered, for 5 minutes. Carefully remove the chicken from the dish, tipping any juices back into the dish. Carve the chicken and serve with the vegetables from the dish and steamed greens or a salad on the side.

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