Red Hoppin’ Chicken
3 lbs cut-up chicken thigh meat
1 cup unsalted butter*, softened
3 cloves minced garlic
5 cloves garlic
salt to taste
ground black pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
3 tablespoons paprika
3 or 4 fresh rosemary sprigs
Prepare Dutch oven (grease the Dutch Oven, dig hollow in the ashes, set Dutch oven in it, get hot coals ready**).
Rinse the chicken and drain. Zest the lemon. Slice remaining lemon into quarters and place to the side. With hand mixer combine butter*, lemon zest, minced garlic and 1 tablespoon paprika.
Smear it all over the chicken meat. Shake some of the salt, pepper and paprika on it, squeeze the quartered lemon.
Pour chicken into prepared, Dutch oven, add sliced vegetables, cover with rosemary sprigs and whole garlic on the top. Slowly roast under slow-to-medium coals** for about an hour.
Rainbow Cole Slaw
2 cups cabbage, sliced very thin*
2 cups (total) carrots, red cabbage, broccoli, sliced very thin*
1 cup mayonnaise
½ cup red vinegar
¼ cup sugar
2 tsp celery seed
Mix it all together before you go camping, put it in the cooler.