Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Campfire Garlic and Tomato Chicken
- Ready in: 20 minutes prep; 30 minutes over fire
- Serves: 4
- Complexity: easy
In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.
- 2 chicken breasts, 4 chicken thighs or 8 drumsticks, from Misty Knoll, Tangletown Farm, Maple Wind Farm, or a whole local chicken you’ve cut in parts
- 1 pint cherry tomatoes
- 4 cloves garlic, peeled and smashed
- 12 sprigs fresh thyme, rosemary, and oregano
- tin foil
Place each chicken breast (or thigh or two drumsticks) in the center of a square of tin foil. Top with cherry tomatoes, smashed garlic, and fresh herbs. Fold the sides of the tin foil in over the top of the chicken. Bring the top and bottom ends of the foil together and fold one over the other, continuing to fold down until a tight packet envelops the chicken and toppings. Place each packet over medium-high heat toward the outer edge of the fire. Cook until the chicken is cooked through, 30 minutes or so, rotating every 5 minutes. This recipe feeds four people.