8" Camp Oven Recipe For Slow...

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8" Camp Oven Recipe For Slow...

Postby Dean in Eureka, CA » Sun Nov 30, 2014 11:18 pm

Joanie says Slow was wanting a good recipe for an 6" oven...We know this recipe could easily work for that size with an adjusted coal count & careful arrangement of the meat, depending on the size of the pieces of chicken. Hope you enjoy it!

E -Z Bacon Wrapped Chicken Breast
(with Asparagus and Cheese)
Cooked in a smaller size Dutch Oven, serves 2 persons
THIS RECIPE IS FOR AN 8 " OVEN, and makes two chicken breasts to serve:
Each chicken breast has 1 piece of bacon/2 stalks of asparagus/shredded cheese
Cut off a small amount of stalk from the bottom of the raw asparagus
Shred some cheese (cheddar or Monterey Jack), about an 1/8 of a cup
Use seasonings to taste: onion salt, celery salt, & red and black peppers
2 chicken breasts; slit cuts in sides before cooking
4 asparagus stalks, uncooked and trimmed on the bottoms
2 pieces of uncooked bacon
Approximately 1/8 cup of shredded cheese split between the two pieces
1/2 cup of unsalted veggie or chicken broth for liquid base
(OR 1/2 c. of liquid drippings from one whole cooked chicken as shown in this video)
A pinch of each of these seasonings: onion salt, celery salt, & coarse black & red peppers*
*Seasonings listed above were the ones used in this recipe; adjust as suits your taste
It is important to use the liquid as it helps to "poach" cook the chicken, bacon, & asparagus

Directions: Pre-heat an 8 inch Dutch oven to 325 degrees F (10 coals on top, 5 on the bottom)
Put 1/2 cup of liquid from one whole cooked chicken (or 1/2 cup of salt free broth) into the bottom of an 8 inch Dutch Oven. Slit a small cut down the side of each piece of raw chicken and spread it apart enough so it lays slightly flat. Arrange 2 stalks of the trimmed asparagus across each open chicken breast. Sprinkle half of the shredded cheese on the inside of each piece, along with the onion and celery salt. Close the seasoned piece of meat back together, and wrap one strip of bacon around each of the chicken breasts. Now you are ready to finish off the tops with the coarse ground pepper and a dash of the celery and onion salts.
Place each piece of chicken side by side in the bottom of the oven so that the bulk of the **chicken breast is facing the top, and the bacon wrap is tucked underneath on the bottom.
**This would be a good time to insert a thermometer ( if you are using one ) to check the INTERNAL temperature of the cooked meat, which should read 160+ degrees F when done.
Replace the lid, being careful not to spill ash coals into the oven. Allow meat to cook fully, leaving it covered, for 15-20 minutes at 325 degrees Fahrenheit ( 10 coals on top/5 on the bottom ) before checking the meat's temperature. When the chicken meat has reached the appropriate temperature, remove from oven and enjoy your meal.
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Dean in Eureka, CA
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Re: 8" Camp Oven Recipe For Slow...

Postby slowcowboy » Mon Dec 15, 2014 9:02 pm

Thanks a Milian dean and Joan! !!
Plans. there was supposed to be plans to be followed when I built this thing. Opps! AH, gee, tum,tee tum. I think I forgot about the plans 2 years ago. ------Tow vehicles, 1995 ford explore, 1994 ford ranger, 1993 ford F-150, 2009 4x9 Off road teardrop, on harbor freight greatly modified frame.
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Re: 8" Camp Oven Recipe For Slow...

Postby The Teardrop Nanny » Tue Dec 16, 2014 5:01 am

You are welcome, Slow :pinktear:
Life's uncertain...eat dessert first. Check out our cooking channel for cast iron:
www.youtube.com/outdoorcastironcook Dean & Joanie, your hosts
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