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!
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!
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