ChICKEN STEW

Servings

4

Ready In:

120 min

Good For:

Dinner

About this recipe

A light and easy all time favourite stew. Perfect for an early spring camping trip with friends

  • 1 Chicken 1500 grams
  • 50 grams unsalted butter
  • 4 branches rosemary
  • 2 carrots
  • 800 grams patatoes
  • 2 onions
  • 1 Orange
  • 1 lemon
  • 500 ml chicken broth
  • Peper & Salt
  • 1 Light beer

Step 1

Light the BBQ or Fire and make sure you can heat the Dutch oven indirectly. Get the butter out of the fridge and get it up to room temperature. Clean the patatoes and carrots. Cut the patatoes and carrots into pieces. Put them into the the Dutch oven and mix them up.

Step 2

Mix the butter (at room temperature) with 2 pieces of garlic and chopped leaves of the rosemary. Dry the chicken and rub it with the garlic/rosemary butter. Add salt, peper and scraped lemon.

Step 3

Stuff the chicken with orange parts. Put the chicken into the dutch oven and top it with some left over branches of rosemary.

Step 4

Add the Chicken broth and some beer to the pan without making the chicken to wet. Close the Dutch oven and put it onto the fire. Let it cook for an hour. Then open up the dutch oven and get up to a temperature of 75 degrees celcius. 

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