Here are some great recipes for your family reunion:
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
- 1 whole chicken, cut up into eighths (including giblets, if you like)
- 1 cup flour
- salt and pepper, to taste
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1/4 cup oil
- 1 can condensed soup, cream of celery, cream of chicken, or cream of mushroom
Mix flour with the spices, salt and pepper. Heat oil in Dutch oven. Coat chicken with flour mixture and fry in oil until slightly browned. Remove any excess oil from the Dutch oven. Arrange all the chicken in the Dutch oven with largest pieces near the bottom and side. Cover with the can of condensed soup of your choice. Cover with lid and simmer over low heat for about one hour. If using hot coals, ensure that there are enough to keep the Dutch oven hot. When done, remove chicken from the Dutch oven and serve with sauce/juices ladled over, as a gravy.
Camper's Chicken Paprikash
Prep Time: 3 hours
Total Time: 3 hours
- 1 large 2-4 pound fryer chicken, cut into eighths
- 1 cup Crimini or white mushrooms, cleaned and sliced
- 1 medium sweet onion, chopped into slices/wedges
- 1/3 cup best quality paprika
- dash parsley
- 1 teaspoon dill weed
- 1 large can chicken broth
- small carton sour cream
- wide egg noodles
Dredge washed, patted dry chicken pieces in flour, and season with salt and pepper to taste. Warm Dutch oven over coals and add small amount of olive oil, enough to cover bottom of pan with a scant 1/2 inch of oil. Brown fryer pieces when oil is heated, crisping all sides. Remove to platter or piece of foil. Add mushrooms and sweet onion (I prefer Walla Walla or Vidalia) to the Dutch oven, browning mushrooms and cooking onions until soft. Be sure not to burn onions. Add some sliced carrots (about 1/3 cup), if you like. The carrots should be cooked with the rest of the veggies.
When onions are soft and mushrooms are crisp on the edges, add the paprika. This should be enough to coat the onion and mushrooms well. Return the chicken to the Dutch oven and stir to coat well. Add the entire can of broth, which should come close to covering the fryer parts and vegetables. Add a dash of parsley and a teaspoon of dill weed, adjusting to taste. Simmer over fire for another 90 minutes, occasionally stirring and turning the Dutch oven to avoid hot spots, until chicken is well cooked.
15 minutes prior to dinner, boil noodles in salted water until al dente. Drain and keep warm. (you can bring the noodles from home, already made, and just warm through)
Take 2 tablespoons of flour and mix in a small bowl with the carton of sour cream until well incorporated. Remove chicken parts to platter. Spoon about a cup of liquid from the pot into the sour cream and flour and work in until thinned. Add a second cup of oven liquid, making sure no lumps remain. Add immediately to the Dutch oven, cooking over low heat until the mixture thickens into "paprikash" gravy.
To serve, spoon noodles onto large bowls or plates. Ladle "paprikash" gravy onto noodles, place chicken parts on top, and finish off with another ladle full of gravy.
Here are some additional recipes with beef and chicken:
Check out other recipes here: http://camping.about.com/od/recipes/a/dutchoven.htm
Tip: bring all ingredients already prepared for cooking; cut up your vegetables at home and transport in plastic containers in your cooler, along with your prepped meat.
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