It’s All About The Marinade!

It’s all about the marinade!

Garlic, lemon thyme and Parsley marinaded 3hr Fire Roast Chicken, wild mushroom risotto, broccolini and followed up with the classic sticky date pudding and butterscotch. Always a highly requested camp dessert!
Butter marinade-
250g Butter
Sea Salt & cracked pepper
1 bunch Fresh thyme
1 bunch Fresh parsley
Zest of 2 and juice of 1 lemon
3 crushed cloves of garlic
1 tsp Paprika
1 tsp Onion powder
Blitz it all up in a blender and ziplock bag till required. Heat butter up and strain ingredients out (I learnt this step the hard way lol)
Get yourself a good marinade syringe and inject the flavored butter into all parts of the chicken. Stuff the chicken with a couple bay leaves, the spare zested lemon halved and the stalks from the thyme and parsley. Season the cavity also with a little salt and pepper.
I wrapped these in stainless steel wire and hung them from chains and hooks on a makeshift A frame. Rotate every half an hour. Perfect temp if you can hold your hand between the chook and fire for 10-15 seconds. Use any left over butter as a baste as it’s cooking. We found a lemon tree and used a bunch of lemon leaves!
#campfirecooking #cooking #chicken #cookingwithfire #marinade #butter #easyrecipes #chicken #fireroasted #chef #campcook #thegourmetcampchef #camping #dinner #food #camplife

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