Campfire Cauldron Chicken with Crispy Herb Crust

With such a delicious crispy crust that it will make your mouth water! Chicken in a cauldron over a fire in a fragrant sauce of herbs, spices and garlic will serve as an excellent treat for a large friendly company in nature. It goes well with fresh or pickled vegetables, as well as boiled or baked potatoes.
cook time: 1h
Elijah Stroud
Campfire Cauldron Chicken with Crispy Herb Crust

Nutrition Facts (per serving)

265
Calories
22g
Fat
1g
Carbs
16g
Protein

Ingredients (4 portions)

Basic:

Garlic 10 clove
Salt to taste
Butter 50 g
Water 100 ml
Vegetable oil 80 ml
Dry spices (approximately 1 tsp.) to taste
Khmeli-suneli (no slide) 1 tsp
Chicken (or 2 kg) 1.5 kg
Green cilantro (small bunch) to taste
Ground pepper mixture (approximately 1 tsp.) to taste

Recipe instructions

Step 1

Step 1
How to fry chicken in a cauldron over a fire? Prepare all the products listed on the list. It is better to take fresh chicken, but if you have a frozen bird, then it should be thawed first. Remove any remaining feathers (if any), cut out the tail gland and rinse the carcass.

Step 2

Step 2
Dry the chicken with paper towels. Cut the carcass in half along the breast, as in the photo. Sprinkle with a little salt, ground pepper and a few drops of vegetable oil. Massage the bird thoroughly on all sides so that the salt and pepper are evenly distributed throughout all areas. Wrap the chicken in cling film or wrap it in a plastic bag and leave to marinate.

Step 3

Step 3
Meanwhile, prepare the flavorful sauce. Rinse the cilantro or parsley and dry. Peel the garlic cloves.

Step 4

Step 4
Chop the garlic finely by hand and put it in a mortar.

Step 5

Step 5
Add the chopped herbs to the garlic.

Step 6

Step 6
Add suneli hops, ground peppers, a pinch of salt and your favorite dry seasonings.

Step 7

Step 7
Grind everything thoroughly with a whisk until it becomes a homogeneous paste.

Step 8

Step 8
Pour in a small amount of water and mix everything.

Step 9

Step 9
Set up a cauldron and light a fire. Pour vegetable oil into the cauldron and wait until it warms up.

Step 10

Step 10
Add butter and use a slotted spoon to pour hot oil over the edges of the cauldron.

Step 11

Step 11
Place the skin-side of the chicken in the cauldron.

Step 12

Step 12
Cover the top with a flat wide plate and set the pressure. I used a jar of water as a weighting agent. Leave it like this on high heat for about 7 minutes.

Step 13

Step 13
Next, turn the bird over to the other side, set pressure and fry for about five more minutes.

Step 14

Step 14
Turn the chicken cut side down again, reduce the heat to low, set the press and cook for 30 minutes.

Step 15

Step 15
Turn the carcass over every 5 minutes and apply pressure so that the bird cooks well and evenly.

Step 16

Step 16
When the chicken is ready, pour the sauce evenly over the entire surface, as in the photo.

Step 17

Step 17
Simmer in this way for 5-7 minutes, then turn the carcass over and leave for another 5 minutes.

Step 18

Step 18
Place the finished carcass on a plate and pour over the sauce from the cauldron. Done, ready to serve!

Additional rubrics

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