GUIDE
There’s nothing better than a camp oven roast, and it’s hard to go past the classic chook
ROAST CHOOK
Method
Place the camp oven on the coals and bring to a moderate heat. To check the heat, place a piece of paper towel in the hot camp oven and leave for five minutes. If the paper is browned but not blackened, you’re good to go.
Coat the base of the oven in olive oil and place the chicken in. You can put it on a trivet if you prefer it to sit up out of the fat, but the charred skin on the base adds wonderful flavour to the gravy. Get the biggest bird you can fit in your camp oven for a juicier roast. We used a pre-seasoned chook from Woolworths (surprisingly delicious), but if yours isn’t already seasoned rub Moroccan or BBQ seasoning into the skin along with salt and pepper.
Place the lid on the oven and put two shovel-loads of coals on top. Your chicken will take around half an hour per half a kilo of meat, so a 2kg bird will take approximately 2 hours, or slightly less. Check on the chook after half an hour to ensure it isn’t burning and that you’ve got the temperature right.
When the chicken has 45 minutes of cooking time remaining, throw the veggies and herbs in around the outside and season with salt and pepper. Replace the lid and add more coals.
Check the chicken is cooked by gently inserting a knife between the leg and the body; if the juices here are clear, she’s a cooked chook. If they’re pink, it needs a little longer. Once cooked, remove the chicken and veggies from the camp oven and place them on a plate or tray and wrap in foil to stay warm.
Leave the juices on the coals. Add the red wine and chicken stock (water will also suffice). Add two heaped tablespoons of gravy powder and stir until the gravy thickens, making sure to scrape any cooked-on bits from the base of the oven and mix them into the gravy. By this time your chicken will have excreted further juices on the plate; add those to the gravy, too.
Serve up the chicken with veggies and a drizzle of gravy for a dinner that will rival your Nan’s Sunday roast. It mightn’t be as pretty as old Gloria’s, but it’ll sure be as tasty.
Ingredients
2kg whole stuffed chicken
Moroccan seasoning (unless chook is pre-seasoned)
4 sprigs of rosemary or thyme
6 cloves garlic, whole and unpeeled
1 brown onion, peeled and cut into wedges
8 baby potatoes, whole
2 carrots, cut into large pieces
4 pieces of pumpkin
¾ cup of red wine
1 cup of chicken stock
Gravy powder
Serves: 4
Prep time: 15 minutes
Cook time: 2 hours
GUIDE
There’s nothing better than a camp oven roast, and it’s hard to go past the classic chook
ROAST CHOOK
Method
Place the camp oven on the coals and bring to a moderate heat. To check the heat, place a piece of paper towel in the hot camp oven and leave for five minutes. If the paper is browned but not blackened, you’re good to go.
Coat the base of the oven in olive oil and place the chicken in. You can put it on a trivet if you prefer it to sit up out of the fat, but the charred skin on the base adds wonderful flavour to the gravy. Get the biggest bird you can fit in your camp oven for a juicier roast. We used a pre-seasoned chook from Woolworths (surprisingly delicious), but if yours isn’t already seasoned rub Moroccan or BBQ seasoning into the skin along with salt and pepper.
Place the lid on the oven and put two shovel-loads of coals on top. Your chicken will take around half an hour per half a kilo of meat, so a 2kg bird will take approximately 2 hours, or slightly less. Check on the chook after half an hour to ensure it isn’t burning and that you’ve got the temperature right.
When the chicken has 45 minutes of cooking time remaining, throw the veggies and herbs in around the outside and season with salt and pepper. Replace the lid and add more coals.
Check the chicken is cooked by gently inserting a knife between the leg and the body; if the juices here are clear, she’s a cooked chook. If they’re pink, it needs a little longer. Once cooked, remove the chicken and veggies from the camp oven and place them on a plate or tray and wrap in foil to stay warm.
Leave the juices on the coals. Add the red wine and chicken stock (water will also suffice). Add two heaped tablespoons of gravy powder and stir until the gravy thickens, making sure to scrape any cooked-on bits from the base of the oven and mix them into the gravy. By this time your chicken will have excreted further juices on the plate; add those to the gravy, too.
Serve up the chicken with veggies and a drizzle of gravy for a dinner that will rival your Nan’s Sunday roast. It mightn’t be as pretty as old Gloria’s, but it’ll sure be as tasty.
Serves: 4
Prep time: 15 minutes
Cook time: 2 hours
Ingredients
2kg whole stuffed chicken
Moroccan seasoning (unless chook is pre-seasoned)
4 sprigs of rosemary or thyme
6 cloves garlic, whole and unpeeled
1 brown onion, peeled and cut into wedges
8 baby potatoes, whole
2 carrots, cut into large pieces
4 pieces of pumpkin
¾ cup of red wine
1 cup of chicken stock
Gravy powder