Cornish Hen Cassarole in an Aluminum Dutch Oven

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Dave Canterbury, David Canterbury, The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue

Tags: Bushcraft,Survival,David Canterbury,Dave Canterbury,Pathfinder,The Pathfinder School,Archery,Hunting,Fishing,Camping,Primitive Skills,Fire,Water,Shelter,Navigation,First Aid,Search and Rescue,Signaling,Prepper,Preparedness,Self Reliance,Survivability,The 10 C's,Knives,Axes,Saws,Bow Drill,Ferrocerium Rod,Ferro Rod,Tarp,Hammock,Canteen,Cooking,Longhunter,Trapping

Video Transcription

afternoon folks I'm Dave Canterbury with self-reliance Outfitters in the Pathfinder school we're going to do today is we're going to cook ourselves a Cornish hen casserole and it's aluminum Dutch oven using our modified fire irons as a trivet so pretty simple stuff we've got a Cornish hen we have four cheese rice we have an open package of potatoes we have some dried soup greens a bag of red potatoes and some Old Bay seasoning so first things first we're going to put a little bit of water in our Dutch oven and we're going to throw some soup greens in there set that aside then we're going to come in here and put about yeah I don't know many potatoes as we care to look at in there and we're going to quarter them up all right so pretty much covered the bottom of the pile with tails and now we're going to take the rice we're going to put it in there as well just like this spread it out over the top like this just kind of make our sauce a little platter right there in the middle all right so the next step in the puzzle here is to get our bird check the inside make sure they didn't stick the entrails inside there because sometimes they tend to do that we're going to come through here and we're going to cut him right down the back just like this just like that and open him up just like this we're going to spread that right on the top just like this okay tuck those wings off to the side a little bit then come in here and season it real well just like this a little bit old bay a little bit old bay now once we get a better coals ready to cook now about every 15 minutes you're going to want to turn this thing so that you get even cooking and I just use an old fire poker for that most of time that I forged on the forge pick up the pot moving a quarter of a turn set it down and then take your lid and spin that a quarter of a turn wait 15 minutes now a lot of guys will tell you that you got to have big chunks of hardwood coals for Dutch oven cooking I say baloney on that I cook lots of food and I cook lots of food with small sticks and when I say small I'm not talking about pencil size although I do use pencil size sticks but I'm talking about sticks not much bigger than my thumb as fuel and I keep a little pile of them off to the side you can see them over there burning right off on the side of the fire there and those are the coals that I'll used to push underneath that Dutch oven when the stuff that's under there goes out I don't really want a bunch of flame under there but little bitty flames coming up aren't hurting anything I don't want a big roaring fire into there but I've got it covered I've got the wind block a little bit on two sides so I'm controlling the burn of those smaller pieces of fuel and it's a whole lot easier to find a lot of small sticks than it is to cut up a bunch of wood and build a big fire and wait for it to burn down all right so it's been about another 15 minutes we need to go ahead and turn this boot just make sure you pick it up in the center pretty easy turn your lid should be good to this point I probably won't add any more wood to the side you get any more cold I think I got plenty now about another 20 minutes we'll check our temperature and see what we're at hey I've knocked the ashes off the lid here in the coal so we could kind of look and see what we got going on here again you know this uh fire poker works pretty good for me oh man we look at that

chao-li all right let's check our temperature the best way to do that is to put your thermometer in the thickest part of the thigh and see what you get I got that black thing set right where we need to be so we're at about 165 really we're actually done right now all right so we're good to go and check the other five just to make sure stick it in this one in the thick part here here we got okay both these things are done for sure now we know we're good and safe let's get this thing off the fire stir it up see what we got okay so here's one big advantage to this thing I see already this thing hasn't been off the fire for five minutes and I can already comfortably touch it man does that thing look good a little bit of skin stuck to our lid right there not a big deal set that upside down off to the side now anybody tells you you can't cook in aluminum Dutch oven man oh man they don't know what they're talking about I mean look at that thing ain't nothing but to the bottom of that pan at all everything is done perfectly that is wonderful

my gosh look at that five phone off of there man look at that wait this one for me and one for you buddy okay you gotta let yours cool down and I got to strip it so just hang tight well Rufus didn't waste no time waiting on the camera his bowl is completely empty here and I haven't had a chance to hardly get in your mind yet man man look at that that is just great oh man Rufus holy cow that's just perfect

we're done brother good huh that tastes good or why it's extra good folks I'm Dave Canterbury with path our school self-reliance out there I appreciate you joining matter for another quick video today on our camp cooking series on making a Cornish hen casserole in an aluminum Dutch oven I appreciate your views I appreciate your support I thank you for anything you do for our school for business for our family all of our sponsors instructors affiliates and Friends and rips now I'll be back with another video as soon as I can thanks guys