I have used this recipe for 20 years when camping and hunting. Not only is it very tasty it is a lot of fun. I use chicken or turkey but it would work equally well for grouse, duck, goose, etc. You need a bird, salt & pepper, barbeque sauce (optional), tinfoil, newspaper, and twine or wire or duct tape.
First you need 3 fist sized rocks (smaller if using a grouse or duck). Don't pick them if they are laying in water, if they are porous they could possibly explode during heating. Throw the rocks in the campfire for at least an hour. Meantime lay your bird breast side up on a large sheet of heavy tinfoil and salt and pepper both inside the cavity and the outside of the bird. After the rocks have been heated they need to be wrapped in tinfoil. You could roll them out of the fire onto the tinfoil or use a shovel, etc. I bend a green stick and make a crude set of tongs from it to move the rocks around. These rocks are HOT! An old oven mitt really helps in the wrapping. Next place one wrapped rock inside the cavity of the bird and the other two rocks under each wing against the breast. This is when I cover the bird with barbeque sauce. Next lay another sheet of heavy tinfoil over the bird and tightly crimp it to the bottom sheet rolling it up to the bird. You then wrap the bird with 3-4 inches of newspaper tieing it tight with the twine, wire or tape. It will take 2 1/2 to 3 hrs. for a 4-6 lb. bird or allow 25 min. a pound. I have done a 16 lb. turkey this way. I usually do this in the afternoon and then head out for a evening hunt or afternoon fish. Next is the fun part. Close to the bird being ready I get the remainder of supper going and then ask someone (kids are good for this) to go feel the bird to make sure it is still hot. Well of course it isn't because the newspaper is holding in the heat. They tell me it is cold and I make a big production of it not working and we will have to make do. I then start to unwrap the bird and as you get close to the meat you can hear it sizzling and everyone's mood changes for the better. The meat will be very flavourful, tender and moist. Try this, maybe start with a chicken. You will be amazed.
First you need 3 fist sized rocks (smaller if using a grouse or duck). Don't pick them if they are laying in water, if they are porous they could possibly explode during heating. Throw the rocks in the campfire for at least an hour. Meantime lay your bird breast side up on a large sheet of heavy tinfoil and salt and pepper both inside the cavity and the outside of the bird. After the rocks have been heated they need to be wrapped in tinfoil. You could roll them out of the fire onto the tinfoil or use a shovel, etc. I bend a green stick and make a crude set of tongs from it to move the rocks around. These rocks are HOT! An old oven mitt really helps in the wrapping. Next place one wrapped rock inside the cavity of the bird and the other two rocks under each wing against the breast. This is when I cover the bird with barbeque sauce. Next lay another sheet of heavy tinfoil over the bird and tightly crimp it to the bottom sheet rolling it up to the bird. You then wrap the bird with 3-4 inches of newspaper tieing it tight with the twine, wire or tape. It will take 2 1/2 to 3 hrs. for a 4-6 lb. bird or allow 25 min. a pound. I have done a 16 lb. turkey this way. I usually do this in the afternoon and then head out for a evening hunt or afternoon fish. Next is the fun part. Close to the bird being ready I get the remainder of supper going and then ask someone (kids are good for this) to go feel the bird to make sure it is still hot. Well of course it isn't because the newspaper is holding in the heat. They tell me it is cold and I make a big production of it not working and we will have to make do. I then start to unwrap the bird and as you get close to the meat you can hear it sizzling and everyone's mood changes for the better. The meat will be very flavourful, tender and moist. Try this, maybe start with a chicken. You will be amazed.
