All content copyright Katrina Hall 2008 through 2014





Friday, May 7, 2010

backpack chicken with rosemary, potatoes, and baby carrots









Ummmmm, the scent of chicken and rosemary sizzling in the fire, unwrapping the packet, inhaling the deliciousness of dinner in the open air. Is this some upscale Tuscan eatery, perfuming the air with herbs and vegetables, chicken, and brown butter? Surprise! It's the dinner I concocted with my wee little lads as a Cub Scout Den Leader.
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When my son was in first grade, he had moved to a private school. I had hoped to find a way for him to stay in contact with his friends in public school, and when a friend asked if I'd be interested in being a Cub Scout Leader, I thought, why not?
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I found the program to be endlessly creative. Once signed on as a leader, I took the boys to visit with a delightful fly fisherman, who made his own lures. We prowled the huge field nearby, gathering wild herbs and greens to nibble. A friend who had lived in Alaska came by, with menus of Alaskan treats, homemade clothing, and stunning photos of salmon fishing in the way-back, outback. We made an outstanding gumbo in February to celebrate Fat Tuesday, and we made this ever popular dinner packet that takes all of 20 minutes from start to glorious finish. Yum yum.
You can make these in your weensy little outside barbeque, or right in your fireplace, or, I suppose, in your Grande BBQ grill.
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To make:
For each packet, you will need two pieces of aluminum foil.
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Set out the squares of foil, setting one on top of the other.
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Add 3-4 medium slices of potatoes onto the foil.
Top with 3 chicken tenders.
Add a good sprig of rosemary, and a slice or two of onion.
Add several matchsticks of carrots, and salt, pepper, and a pat of butter.
Firmly close the foil, tucking in all the ends.
Throw packet into the fire and set timer for 20 minutes.
After 20 minutes, unwrap and enjoy!
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You might also enjoy:
Breakfast on the Terrace: Blueberry muffins with toasted walnuts
and for this chilly weather - Sweet Corn Chowder with dill

6 comments:

winestainedcloth said...

Oh, Kat, after years and years of my own scouting experience, this recipe really jangles my sentimental chains to the past. Hobo packets, s'mores and now Backpack chicken! Fabulous!

katrina said...

Hobo packets? Love that name, Donna! And so pleased to meet another scouter - it couldn't have been more fun! Merci, merci!

azelia said...

great idea you have here...with all sorts of possibilities even for desserts...

katrina said...

Thanks, azelia - and about desserts. Were you thinking something like fresh peach crumble, or rhubarb with biscuits? Awesome idea!

Barb said...

Hi Katrina~ It's been a little crazy lately, so I am waaay behind on many things. I have a bit of 'catch up' to read, huh?

I think you may have been the best Cub Scout leader - sounds like you did a lot of very interesting things with your pack.

I remember making something like this as a child when my family would go camping. So fun and it brings back a lot of fun memories.

Hope you are doing well.

katrina said...

Hi, Barb! That's pretty neat that your whole family went camping! I didn't camp until I went to a boarding school up in the Adirondacks, up in the mountains. Can't say I was super excited about camping in freezing weather, but they thought it was character-building, so I learned to deal with it....
But it sounds like a fabulous way for families to be together in nature - I'm all for that!