Serves: 4
Total Calories: 427
Saute garlic in 2-3 tablespoons of olive oil with your Dutch sitting over 10-12 briquets. Brown the chicken, then add the onions, three cans of beer, and the soup. Arrange 14-16 briquets around the outside of the lid and cook for 1-2 hours. If your birds are old, plan on having a little more charcoal to add in order to cook them longer. After about 2 hours remove the charcoal from the lid and take the lid off the Dutch. Add the last can of beer, or whatever you’re using for cooking liquid, to just cover the pieces of chicken. Add the egg noodles and stir them enough so they’re covered with liquid. Place Dutch back in the fire pan over 12-14 briquets for 20-30 minutes, but do not put any charcoal on the lid. Let set 10-15 minutes before serving.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
This Carlson Ranch Sage Chicken recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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