Prepare a whole chicken at camp and cook it evenly over a campfire. In this video, big-wall climber and James Beard Award-winner Chef Maria Hines shows us how to spatchcock a chicken, create divine flavors and cook it over a live fire.
- Spatchcocking a chicken at camp
- Marinating a chicken at camp
- Cooking a chicken at camp
- Cooking asparagus at camp
- Carving a chicken at camp
This yields enough for 2–3 hungry hikers.
- 1 whole chicken
- 2 Tbsp. extra-virgin olive oil
- 1 lemon
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. chili powder
- ½ tsp. cumin
- 12 sprigs Italian flat-leaf parsley, chopped
- 1 bunch asparagus
- 1 Tbsp. extra-virgin olive oil
- 1 lemon
- Pinches of salt and pepper
Spatchcock the chicken with poultry shears. Flatten the bird by flipping it skin-side up and pressing down on the breast bone. Marinate in olive oil, juice from half a lemon and salt and pepper. Season with salt, pepper, chili powder and cumin.
While the chicken marinates, cut (or snap) the woody stems off the asparagus stalks. Toss asparagus with olive oil, lemon juice and salt and pepper.
Lay the chicken on the fire grate, breast- or skin-side down for 10 minutes, rotating occasionally. Flip chicken over and cover with a lid or overturned sauté pan. Let cook until it reaches temperature (165°F) or about 30 minutes. Remove from grill and let rest for 10 minutes.
Grill asparagus perpendicular on the grill grate until cooked through, about 5–8 minutes. Remove from grill and drizzle with half a lemon.
Carve the chicken. Garnish with salt, parsley and fresh lemon juice. Serve chicken and asparagus together.
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