Campfire Chicken-in-a-Pot

Servings: 4

Prepare the chicken at home and wrap in foil to take to the campground. Bring a meat thermometer and more clean foil. Add some red potatoes, because the GSI camp cookware set (available at GSIOutdoors.com) also has an ample-sized saucepan to boil up them reds. Oh, and don’t forget the butter and parsley.



1 (3-pound) chicken, gizzards removed

2 tablespoons olive oil

2 tablespoons softened butter

2 tablespoons mixed dried herbs: rosemary, sage, oregano

Salt and pepper

Smoked paprika

1 tablespoon all-purpose flour

¼ cup water

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Rub the olive oil all over the outside of the chicken with your fingers. In a small bowl, mix the butter with the herbs. Lift the breast skin gently from the meat and, using your fingers, spread the butter-herb mixture all over the breast. Season the chicken all over with salt, pepper and smoked paprika.

At the campsite, place the chicken into the large pan of the GSI cookware set featured in this month’s Kitchen Matters. Place the pan over the campfire and cook the chicken over a moderate flame for at least one hour or until browned all over and the thermometer inserted into the thigh area registers 165°. Remove from the campfire and onto a platter; cover with fresh foil. Return the pot to the fire, mix the flour with the water, and pour into the pan, cooking until reduced and a little thick; serve over the chicken.  

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