KAMPFIRE KOOKIN’

40-CLOVE GARLIC CHICKEN a la BSA

2/3 cup olive oil

8 chicken drumsticks

8 chicken thighs

4 celery ribs (cut into 4-inch strips)

2 cups chopped onion

1 tsp. dried tarragon

1/2 cup lemon-lime soda or water

2 1/2 tsp. salt

1/4 tsp. black pepper

grated nutmeg

40 cloves unpeeled garlic

Rounds of fresh sliced French bread 

Put the oil in a shallow dish and add the chicken pieces turning to coat them evenly with oil. Preheat the Dutch oven to 375 degrees. Combine celery, onion, and tarragon and place in bottom of a Dutch oven. Lay the chicken pieces on top. Pour on the soda. Sprinkle with salt and pepper and just a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the Dutch oven with a piece of aluminum foil and then put the cover on. Bake 90 minutes without removing the lid or the foil. Serve the pan juices and garlic cloves with the French bread. Squeeze the buds of garlic from their husks onto the bread and spread the cooked garlic like butter.

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