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Camping Recipes - Page 4

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Chicken in a Hole


  • whole chicken, cleaned and gutted

  • chicken spices - your favorite
  • garlic, onion - as you like
  • cabbage leaves (optional)
  • cheesecloth (optional)
  • heavy duty aluminum foil


Wipe the chicken. Push cloves of garlic (we've used up to 20 per chicken) between the skin and the flesh of the chicken. Stuff an onion into the cavity of the chicken. (We don't like stuffing, so we use an onion - but stuffing is quite acceptable.) Sprinkle your favorite chicken spices inside and outside the chicken.


1936 Camper Trailer Park




American Indian Cooking - Herbs & LoreWrap cabbage leaves around the chicken. This is optional - they help prevent burning of the chicken skin, if we forget about the meal. If you want the chicken skin to remove easily after cooking, cheesecloth wrapped around the chicken will do that. It also will help prevent the burning to a crisp of a forgotten chicken.

Wrap two or three layers of aluminum foil around the chicken and freeze it for later use at the campsite.

At the Campsite

Take out the chicken to thaw. Meanwhile, prepare the cooking hole. Dig a hole about a meter deep and about a half meter square for one chicken. If you are cooking more than one chicken at a time, then make a proportionally bigger hole. Line the walls of the hole with wood. Put hot coals in the bottom of the hole, or make a fire in the bottom of the hole. The wood along the walls should burn down to coals, leaving hot walls and a pile of hot coals at the bottom of the hole. Sprinkle dry sand lightly over the coals at the bottom of the hole.

Put in the chicken(s). Sprinkle dry sand and hot coals around the chicken. These may come from the pile of coals at the bottom of the hole or from a fire built adjacent to the hole. Cover the chicken with a light layer of dry sand. Put hot coals on top of the chicken. Put dry sand on top of these hot coals. Fill in the hole. Put a marker to indicate where the hole is (sometimes it gets lost). Go away for a game drive or other activity for about 3-4 hours. When you come back, find the hole, dig up the chicken, and eat it.


Campfire Pot Roast


  • 3 pound boneless roast
  • 2 cups baby carrots
  • 1 large onion, sliced
  • 2 stalks celery, sliced in bitesize pieces
  • 1 cup V-8
  • 1/2 cup water
  • 1 envelope dry onion soup mix
  • 3 tablespoons flour
  • salt and pepper, to taste
  • 1 large oven bag


Place roast in bag and surround with all the vegetables. Mix V-8, water, soup mix and flour, then pour over top of roast. Close bag and grill over medium fire for about 1 1/2 hours.



Egg Sausage Bake


  • 2 cans sliced potatoes
  • 1 package Brown-n-Serve sausage links
  • 1 4-ounce can mushrooms
  • 8 eggs
  • pepper
  • seasoned salt
  • onion powder
  • 1 cup shredded cheese, cheddar or Colby


Build fire for using a tripod Dutch Oven. Spray bottom and sides of Dutch oven with non-stick cooking spray. Place sausage links in bottom of pot. Drain potatoes and layer them over the sausage. Sprinkle with pepper and seasoned salt. Whip eggs with 1/4 cup water and 1 tablespoon of onion powder. Add drained mushrooms to the egg mixture. Pour over potatoes and cover with cheese. Secure lid tightly, or use foil.

Place on tripod at a medium height for 35 minutes. Egg bake is done when a knife inserted comes out clean.


Back to More Western Cooking


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