Mix a stiff basic dough of flour and water.
Roll out on the top of a esky or table top till flat.
Put whole chicken in the middle.
Put pierced lemon in the chooks cavity.
Rub with butter and sprinkle with herbs.
Wrap till air tight in dough.
Preheat cast iron camp oven.
Put on edge and leave for 1 1/2 till 2 hours, I just leave it, go for a quick fish and when the fire dies it is ready.
Crack the cooked dough and open the most moist chicken you will ever have.
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