6 or 8 Large Cloves (NOT HEADS) of Fresh Garlic -peeled - 3 to 4 per bag
2 Chicken Bullion Cubes - 1 per bag
1/2 cup water - 1/4 cup per bag
4 Tbl. Butter - 2 Tbl. per bag
4 tsp. Thyme Leaves - 2 tsp. per bag
Salt - to taste
Black Pepper -to taste
Garlic Powder - to taste
Olive Oil - about 3 or 4 Tbl. per bag
2 large Reynolds Foil Bags
How to Prepare:
This recipes serves 6 people with no pots to wash!
2 pieces of chicken per person - I usually use 1 leg and one thigh per person. White meat gets too dry if it is not perfectly timed.
Spray the inside of the foil bags with Pam Spray.
Rinse Chicken and remove skin (if you want) from the thighs.
Put 3 legs and 3 thighs into each foil bag.
Peel the carrots, potatoes and onions and cut up into semi large chunks. Put half of the veggies in each foil bag.
Peel (do not chop) the Garlic and put half in each bag.
Remove any dirt on mushrooms, cut off the bad part of the stem if any.. and divide evenly for each foil bag.
1 Bullion Cube along with a 1/4 cup of water goes into each bag.
Divide the butter, oil and spices between the two foil bags as well.
Seal the bag thoroughly!!!
Gently turn bag a few times to mix around all the ingredients.
Put on the grate over a hot campfire.
Cook for about 1 hour or so... turning bag after about a half hour.
*You can serve right from the bag with no extra dishes if you are careful in the way you open up the foil. I just lay it on a table a slice it right down the middle.
*Don't let the flames surround the foil bag, try to keep them under the bags and as consistent as possible.
*You can open the bag (BUT BE CAREFUL not to tear the foil) to test the veggies and chicken for doneness.
*If you are like me and you like to spice things up then add some crushed red pepper to the bags.