It’s camping season, BBQ season, time to play with open fire cooking. Combine that with onions and chicken, what could go wrong?
The directions are confusing and heavily footnoted, but with a little patience and a sharp spoon, it’s a really nifty “dinner for two” type of dish for a nice camping event
First, find the largest onions you can. I’m assuming this means root-cellar onions; something exceptionally large. The best I could do was some Spanish onions, but a Vidalia-type would take more filling.
Trim, peel, core and hollow the onions,
line with salt pork, fill with seasoned poultry,
and roast in ashes, under coals, well wrapped in what the instructions call burlap. Be aware that modern burlap is not only not food-safe, it’s also not as closely woven as would be required, and consider several layers of cheesecloth, or perhaps using 100% linen scraps from making clothing, if you happen to have any.
I tried it two ways;
First I stuffed four onions, wrapped two in fabric, and put them in the oven. The ones in cloth took far longer to cook, and none of the onions managed to cook to the pointof collapse; there was not enough moisture barrier with the lack of the ash layer.
For the second iteration I put a layer of half-onions in a pot, then a layer of prosciutto, the seasoned chicken, another layer of prosciutto, and another layer of onions. It had none of the character or tone of the chicken cooked inside the onion, it was actually kind of depressing.
If you wish to do group service, simply wrapping pieces of seasoned poultry and dressing it heavily with onions will get you just as close, but will also be just as distant. There are better recipes for group service.
There is a plan in the works to make a go of it with charcoal and ash, as well as to wrap the onions in foil, but those are slightly down the road.
Edit! It’s 2013, and foil has been accomplished. It’s the way to go. In a slow oven of about 200* for 3 hours, then the heat boosted to 350 for an hour, the onions were soft and buttery without dissolving.
These can be pre-assembled, wrapped, and frozen with minimal loss of integrity.
A friend stuffed her onions with lamb, which was a similar delight. She pre-cooked the meat as meatballs, and prepared them for camping. It’s still, a year later, one of my favorites.
Partridge and pheasant are unavailable to me at this time of year.
Recipe: bird turnovers
Summary: onion stuffed with poultry
- 1-2 chicken leg quarters (depending on size of chickens and size of onions)
- 1/4 lb prosciutto or thinly lined fatback, depending on taste and availability (or line with salted chicken skin, but have a barrier there)
- ¼ tsp cloves,
- ½ tsp cinnamon,
- ¼ tsp sugar (reconsider if using a sweet onion)
- 4 onions the size of a softball
- (I did not use salt, as the prosciutto has enough for my tastes, yours may vary)
- Cut the tops off of the onions, peel them, and hollow them out with a teaspoon as though they are tiny pumpkins. Save the onion trim for another dish.
- Bone the chicken leg, trim off all of the tendons you can deal with, and chop into pieces about the size of a date (or a chicken nugget)
- Fold the spices and sugar in to the chicken.
- Line the onions with prosciutto, leaving enough out to fold over the top
- Tuck the chicken inside the onions.
- Fold the prosciutto over the top, then put the onion caps back on.
- Cut cheesecloth to 8 pieces large enough to wrap and tie
- Wrap each onion in two layers of cheesecloth
- If you have a charcoal fire going, rake the coals to the side, and tuck the onions into the ashes.
- Cover them with more ash.
- Rake the coals back over the top.
- If not, put them in a pan in the oven,wrap with foil, and let them roast at about 350 for two hours or so, until the onions collapse.
-be careful cutting the onions, they fight back.
-have a use in mind for all of the shredded onion bits (I made baked beans with mine)
-outdoor cooking is outdoor cooking, know what you are getting into
-really not good for large scale service
+really nice, tasty, and fun for a small camp supper.
+once it’s in the fire, it’s low maintenance.
Preparation time at least an hour the first time; get a fire started, empty onions, cut up chicken.
Cooking time: 2-4 hour(s)
Number of servings (yield): one per onion
if you don’t use pork, when you trim the chicken, salt the skin heavily and set it aside for 20 minutes to drain. Rinse off the salt, then use this skin to line the inside of the onions. If you do this, eliminate salt in the seasoning of the chicken, as it will overwhelm.
The goal is a bit of fat, a bit of salt, a bit of vapor barrier.
The original wants partridge, so do consider dark meat, turkey, duck, rather than a less-rich bird.