Next to fly-fishing, cast iron cooking around a campfire is my second passion as far as my outdoor life.
Unfortunately, this time of year on the prairie ocean there is heat and humidity so I have to curtail my outdoor activities and plan them later toward the evening hours.
Tonight I fixed dutch oven chicken with rice and California asparagus. It's a beautiful dish and quite tasty also. Here's the recipe.
You will need:
2 1/2 cups of instant rice
1 cup of chicken bouillon
1 1/2 cups of water
salt, garlic salt, pepper
1 bunch of asparagus tips (fresh)
parsley coarsely chopped (enough to sprinkle drumsticks)
Here's how you do it:
Have coals hot and ready
Place rice in bottom of dutch oven. Add liquid. Place drumsticks in circular fashion around dutch oven. Lay asparagus spears in center of drumsticks. Sprinkle chicken with parsley springs.
Cook for forty five minutes at 350 degrees (12 coals on top, seven on bottom). Place top coals around rim of lid leaving center void of coals.
Here's the recipe ready for the coals.
Be sure and have your coals white hot.
Here's the finished product. Serve and enjoy.
Picked this cast iron skillet up at a garage sale yesterday. Plan on refurbishing it and then seasoning it once again.