Serves: 4
Total Calories: 30
Catfish uses a circular, wire rack which just fits in the bottom of a 12 inch Dutch. He found his at a yard sale. If you can’t find something similar, you can use several rings from canning jars placed in the Dutch. Brush the honey mustard on the chicken and let set for a few minutes while the charcoal gets going. Put your rack in the bottom of the Dutch and add the water and or wine. Arrange the chicken pieces skin side up on the rack and season with salt and pepper. (I like to use something along the lines of Mrs. Dash® which adds a little color as well.) Set the Dutch in your firepan with 4-5 briquets going underneath. Line the outside of the lid with 18-22 briquets with three or four over the center of the lid. Roast for about forty-five minutes to an hour. If you want, set your 10 inch Dutch on top of your 12-inch Dutch and let the the charcoal cook in two directions.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
This Beck's Honey Mustard Roasted Chicken recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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