BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burned pancake that he cooked himself than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Pistol Rock Chicken

(Serves 6-8)

Ingredients:

1 whole Chicken, cut into pieces, skinned
Salt and Pepper to taste
Garlic Salt (optional)
2 tablespoons Oil
3 (14 1/2 oz.) cans Pasta Sauce
4 (1/2 oz.) canned Sliced Mushrooms, drained

Directions:

1. Rinse chicken and pat dry with paper towel.
2. Place chicken inside a zip-lock bag, sprinkle with salt, pepper, and garlic salt.
3. Add flour; close bag and shake well to coat chicken with flour.
4. Heat oil in Dutch Oven (15 bottom briquettes).
5. Add chicken and brown well.
6. Pour pasta sauce and mushrooms over chicken.
7. Simmer 1 to 1 1/2 hours until sauce thickens and chicken is tender. Use 9 bottom and 15 top briquettes.
8. Replace fresh briquettes as needed during the cooking time.