Recipe courtesy of Bal Arneson
Episode: Camping
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Campfire Chicken with Fire-Roasted Potatoes and Sauteed Veggies
Total:
2 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
2 hr
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Campfire Chicken:
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika 
  • 1 tablespoon turmeric 
  • 2 teaspoons ground cardamom 
  • 1 tablespoon kosher salt 
  • 2 teaspoons freshly ground black pepper 
  • One 5-pound whole chicken 
Fire-Roasted Herb Potatoes:
  • 16 baby potatoes (red or Yukon Gold will also work)
  • 2 cloves garlic, chopped 
  • 4 sprigs fresh thyme 
  • 2 sprigs fresh rosemary 
  • 3 tablespoons butter, cubed
  • Kosher salt and freshly ground black pepper 
Sauteed Veggies:
  • 1/4 cup olive oil
  • 2 teaspoons fennel seed 
  • 1 teaspoon mustard seed 
  • 2 cloves garlic, chopped 
  • 1 Japanese eggplant, halved lengthwise and sliced 1/2-inch thick 
  • 1 medium onion, sliced 
  • 1 red pepper, chopped 
  • 1 zucchini, halved lengthwise and sliced 1/2-inch thick
  • 4 ounces baby portobellos, sliced 

Directions

Special equipment: A campfire or barbecue rotisserie. Butcher¿s twine.

For the campfire chicken: Prepare a campfire and let it burn down to coals. Set up a camping rotisserie about 15 to 18 inches over the coals. (Alternatively, preheat a grill fitted with a rotisserie to medium heat.)

In a small bowl, combine the cumin, paprika, turmeric, cardamom, salt and pepper. Mix to blend. Rub the chicken on all sides with the spice mixture. Truss the chicken with butcher's twine.

Mount the chicken on the rotisserie and cook, turning slowly and constantly, for about 1 1/2 hours, or until the internal temperature registers 170 degrees F. Add small logs to the fire, one at a time, to maintain heat during cooking; keep the new logs around the margins of the fire so the chicken doesn't come into direct contact with the flames. Periodically rake the coals to evenly distribute the heat under the chicken. Once the chicken is done, remove it from the rotisserie and let it rest for 10 minutes before slicing.

For the fire-roasted herb potatoes: Prepare a campfire and let it burn down to coals (if you haven't already). Set a grill grate over the campfire. (Alternatively, preheat a grill to medium heat.)

Lay two pieces of aluminum foil, about 18 inches in length, on top of each other. Place the potatoes in the center of the foil. Scatter the garlic, thyme, rosemary and butter over the potatoes, then sprinkle with salt and pepper.

Fold the edges of the foil up and around the potatoes, and seal them together to create a pouch. Transfer the pouch to the grill and cook until the potatoes are tender and browned, 15 to 18 minutes. Halfway through, open the foil pouch and turn each potato to ensure even cooking.

For the sauteed veggies: Heat the olive oil in a large skillet set over a campfire grill grate. (Alternatively, place on a burner over medium-high heat.) Add the fennel and mustard seeds and saute for about 30 seconds. Add the garlic, eggplant, onion, red pepper, zucchini and portobellos, and cook until the vegetables are tender, about 8 minutes.

Serve with campfire chicken with fire-roasted potatoes and sauteed veggies on the side.

Cook's Note

The chicken can also be roasted in the oven: just place the spice-rubbed chicken in a roasting pan fitted with a rack and roast for 1 to 1 1/2 hours, or until the internal temperature of the chicken reaches 170 degrees F.

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