SC - Camping Feast

[S. Noss]

When we go camping I frequently take a roast.  I take the roast frozen
solid in the cooler (including ice or some other cooling agent).  It
usually is still frozen on the second day.  I ALWAYS cook it in a cast
iron dutch oven/pot using hot rocks.  At breakfast we put lots of rocks in
the fire to heat up.  Then let the fire wind down with  a nice bed of
coals. Put some rocks on the coals.  Put the dutch oven on the rocks and
surrond it with the rest of the rocks.  Cooks while you are away having
fun (even for starting out frozen)- needs no attention and always turns
out great. My guess is that chicken could cook the same way, maybe for a
shorter amount of time.

Shirley

On Wed, 27 Aug 1997, JANINE BRANNON wrote:

> I am planning a (mundane) camping trip over the labor day
> weekend, but want my turn at dinner to be a period feast.  I
> was thinking of making Icelandic chicken for ~15 people.  My
> questions for the group are:
> 
> --Is this practical?  I want to cook it in the campfire.
> --Since I want to cook it in the campfire, I can't make in
>   a "coffin" of bread, can I?  I was thinking of wrapping it in
>   in alum foil.
> --What type of chicken - boneless breasts or whole legs?
> --Would it be better to cook it at home and transport to  
> reheat there?  (I'm a bit worried about spoilage).
> 
> Any other advice is appreciated!
> 
> ~~Magdelane
> 
> 
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