CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-03-08
Serves: 3-4
Prep Time: 60m+
Difficulty: average
Backpacking: Yes
Ingredients
- One whole roasting chicken
- Fresh lemon grass, cut lengthwise into slivers
- Fresh rosemary, roughly chopped
- 4-5 cloves fresh, chopped garlic
- Olive oil
- Black pepper
- Salt
Instructions
Stuff chicken with lemon grass, rosemary and chopped garlic. Coat the breast generously with olive oil, then cover with liberal amount of ground black pepper and salt.
Wrap in 2-3 layers of foil, leave in the fridge for 1 day before cooking.
Cook on a bed of coals for 60 – 90 minutes, depending on the size of the chicken, turning over once halfway through.
I've carried this in my backpack several times for our first night's dinner, and it's always great.
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