Per person

Ingredients:
2-¬3 chicken pieces (per serving)
1 small onion, sliced into 3/4 inch thick rings
2 large button mushrooms, roughly sliced
1/4 bell pepper, seeded and sliced into strips
2 cloves garlic, quartered
4 small red potatoes, whole
1 ear of corn, halved
1 large carrot, halved, or thirds
2 tablespoons long grain rice, uncooked
1 teaspoon Worcestershire sauce
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon Onion Soup Mix
4 (18 inch) squares heavy duty foil
Salt and pepper

Directions:
1. Wash the chicken pieces and pat dry.
2. In a large bowl, combine the onion, mushrooms, bell pepper, garlic, and Onion Soup Mix.
3. Pour in the olive oil and Worcestershire sauce, then mix well.
4. Lay out a sheet of heavy duty foil.
5. Spoon long grain rice into the center of the foil.
6. Add the chicken to the mixture to bowl. Mix it around to cover.
7. Place the chicken pieces on top of the rice.
8. Place the potatoes, carrots and corn around the sides of the chicken.
9. Bring the sides of the foil up slightly, and pour in the remainder of the marinade from the bowl.
10. Salt and pepper to taste. Add the butter.
11. Place another piece of foil on the top and fold the edges together.
12. Double wrap with the other two sheets of foil. Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. If making these for more than one person, make up one packet for each person.

Cooking Process:
Place the packets directly on the coals, and cook for 30-40 minutes before turning over. Continue to roast for another 20 minutes (about 1 hour total). There should be no pink juices from the chicken remaining when they are finished. Serve right in the foil for easy cleanup!

I learned this recipe way back during my Boy Scout days. Make sure the coals on the fire are hot enough to produce consistent heat for the next hour, when you place the food packets on the coals, so that the chicken can brown nicely.

A hint I picked up along the way for checking doneness is to make up a “cook’s packet” with a single piece of dark chicken, a tablespoon of rice, some salt and pepper with a pat of butter. Place it on the fire at the same time. Test for doneness about 10 minutes before the others should be done.