CAMPFIRE ROTISSERIE CHICKEN RECIPES

Steps:

• For the campfire chicken: Prepare a campfire and let it burn down to coals. Set up a camping rotisserie about 15 to 18 inches over the coals. (Alternatively, preheat a grill fitted with a rotisserie to medium heat.)
• In a small bowl, combine the cumin, paprika, turmeric, cardamom, salt and pepper. Mix to blend. Rub the chicken on all sides with the spice mixture. Truss the chicken with butcher's twine.
• Mount the chicken on the rotisserie and cook, turning slowly and constantly, for about 1 1/2 hours, or until the internal temperature registers 170 degrees F. Add small logs to the fire, one at a time, to maintain heat during cooking; keep the new logs around the margins of the fire so the chicken doesn't come into direct contact with the flames. Periodically rake the coals to evenly distribute the heat under the chicken. Once the chicken is done, remove it from the rotisserie and let it rest for 10 minutes before slicing.
• For the fire-roasted herb potatoes: Prepare a campfire and let it burn down to coals (if you haven't already). Set a grill grate over the campfire. (Alternatively, preheat a grill to medium heat.)
• Lay two pieces of aluminum foil, about 18 inches in length, on top of each other. Place the potatoes in the center of the foil. Scatter the garlic, thyme, rosemary and butter over the potatoes, then sprinkle with salt and pepper.
• Fold the edges of the foil up and around the potatoes, and seal them together to create a pouch. Transfer the pouch to the grill and cook until the potatoes are tender and browned, 15 to 18 minutes. Halfway through, open the foil pouch and turn each potato to ensure even cooking.
• For the sauteed veggies: Heat the olive oil in a large skillet set over a campfire grill grate. (Alternatively, place on a burner over medium-high heat.) Add the fennel and mustard seeds and saute for about 30 seconds. Add the garlic, eggplant, onion, red pepper, zucchini and portobellos, and cook until the vegetables are tender, about 8 minutes.
• Serve with campfire chicken with fire-roasted potatoes and sauteed veggies on the side.

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.