This recipe is a lot of fun and very tasty and I have been using it while hunting and camping for twenty years. I have only used chicken and turkey but it would work for duck, goose, grouse etc.
What you do is find three fist size oval shaped rocks, don't pick them out of a water source or use porous rocks (porous wet rocks could explode possibly). Throw the rocks in a decent fire for an hour or more. Roll the rocks out and place each one seperately into heavy tinfoil and roll them up. They will be hot! I take a green branch and bend it in half to make tongs to lift the rock onto the tinfoil or you could just roll it on with something inflammable. I then use an old oven mitt to seal the tinfoil around the rock. Then use the "tongs" or oven mitt to place one rock inside of the bird after you sprinkle the cavity with salt and pepper. Then lay the bird on a large sheet of heavy tinfoil and place the other two rocks under each wing. Salt and pepper the outside of the bird and I put barbecue sauce all over the breast. Then seal the bird tightly with the tinfoil (use the drugstore wrap if your old enough to know what that is). Next wrap the tinfoil wrapped bird in about 3-4 inches of newspaper, tie it up or tape it and leave it. 2 1/2 to 3 hours will do a 4-6 lb bird or allow 30 min. per pound. This bird will be delicious and very moist. It is fun with kids, I will put this together in the afternoon and head out for an evening hunt or afternoon fish and then come back and ask any kids there or an unsuspecting adult to go put their hand on the bird and make sure it is hot. Of course it is cold because the newspaper is holding the heat in. They will say that the bird is not hot and I will make a big display of how it didn't work and we will have to have a cold dinner. I then start to unwrap the bird and as you get close to the meat you can hear the meat sizzling. Some of the bird will actually be browned. If you are interested and get a chance try this. It will amaze you.
What you do is find three fist size oval shaped rocks, don't pick them out of a water source or use porous rocks (porous wet rocks could explode possibly). Throw the rocks in a decent fire for an hour or more. Roll the rocks out and place each one seperately into heavy tinfoil and roll them up. They will be hot! I take a green branch and bend it in half to make tongs to lift the rock onto the tinfoil or you could just roll it on with something inflammable. I then use an old oven mitt to seal the tinfoil around the rock. Then use the "tongs" or oven mitt to place one rock inside of the bird after you sprinkle the cavity with salt and pepper. Then lay the bird on a large sheet of heavy tinfoil and place the other two rocks under each wing. Salt and pepper the outside of the bird and I put barbecue sauce all over the breast. Then seal the bird tightly with the tinfoil (use the drugstore wrap if your old enough to know what that is). Next wrap the tinfoil wrapped bird in about 3-4 inches of newspaper, tie it up or tape it and leave it. 2 1/2 to 3 hours will do a 4-6 lb bird or allow 30 min. per pound. This bird will be delicious and very moist. It is fun with kids, I will put this together in the afternoon and head out for an evening hunt or afternoon fish and then come back and ask any kids there or an unsuspecting adult to go put their hand on the bird and make sure it is hot. Of course it is cold because the newspaper is holding the heat in. They will say that the bird is not hot and I will make a big display of how it didn't work and we will have to have a cold dinner. I then start to unwrap the bird and as you get close to the meat you can hear the meat sizzling. Some of the bird will actually be browned. If you are interested and get a chance try this. It will amaze you.
