Preparation time: 30 minutes
Cooking time: 1 hour
2 - 3 whole cut-up chickens
4 cups (1 liter) of flour
4 cups (1 liter) of corn meal (4 cups of finely ground corn flakes may be substituted)
1 teaspoon (30 ml) salt
1/2 teaspoon (15 ml) black pepper
1/4 cup (60 ml) cooking oil
This was handed down to me from my native Wyoming grandmother, who in turn got if from her mother and grandmother before her. It's authentic as it gets! This was the recipe that the pioneers used while crossing the plains in ox-drawn Conestoga wagons, and while living in log cabins on the frontier.
It is essential of course in order to prepare this recipe that you use a Dutch Oven. I've included a photo of one, but if you need more information go to this web site:
Don't be fooled by knock-off imitations: the only "real" Dutch Ovens are made from cast iron, and are designed to be used in campfires. They'll have a lid that has a flange to hold hot coals on top, as well as a large handle to lift it out of the fire. The Dutch Oven needs to be seasoned after purchase, which you can find out about in the above mentioned web site.
To make this recipe, set up a fairly large campfire and burn it down until you have a good deep bed of hot coals. Place the empty Dutch Oven with its lid closed on the coals to heat it up.
In a mixing bowl, beat the eggs until frothy, then add the oil and mix it well.
In another bowl mix together the dry ingredients (flour, corn meal or ground corn flakes, salt and pepper).
Put some of the dry ingredient mix into a bag (plastic, paper or cloth will do).
Then take several chicken pieces, dip them into the egg/oil mix until they're completely coated, and toss them into the bag with the dry ingredients.
While holding the opening of the bag shut, give it a good shake to coat the pieces of chicken thoroughly with the dry ingredients.
Go get the Dutch Oven, which should be heated up enough by now.
Then carefully (so as not to rub off any of the coating) take the chicken pieces out of the bag and place them into the Dutch Oven.
Repeat this process until all the chicken is used. You will need to dump out the old used dry mix every so often, since it will get very lumpy and won't stick to the chicken. Add some fresh dry mix in and continue.
After the chicken is placed in the Dutch Oven, put the lid on and carry it over to the bed of coals. Place it on the coals directly and then shovel some hot coals on top of the lid, as is shown in the photo. Cook the chicken for about an hour. Remove the Dutch Oven from the heat to a safe location, and open the lid. The chicken will be ready to serve right away!
Be careful, the smells emanating from your Dutch Oven while the chicken is cooking are going to draw quite a crowd of hungry campers!