Primitive Cooking Full Chicken Wrapped in Mud ASMR (Silent)

I will show you how to cook a chicken, beggar’s chicken, consisting of covering a whole chicken in clay or mud and then roasting it over an open fire in the woods. I will only use natural materials like clay, cow bones and mullein to start a friction fire. I use stone tools to cut the chicken and use no artificial flavors, just heat from a hardwood fire created using friction – rubbing two sticks together.

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See also “Cooking Venison in Mud”: https://youtu.be/0xpnvglxKgA

This is part of a series called “CAVEMAN! (Savage Eating):” https://www.youtube.com/playlist?list=PLDg2Qmw9pKienMQhMkFsVuhZG6giMePU3

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There is no talking, this is 100% natural sounds found in nature.

See also “Cooking Venison in Mud”: https://youtu.be/0xpnvglxKgA

Some have called this type of cooking “beggar’s chicken” likely due to it’s roots in impoverished environments which may lack modern conveniences including pots, pans and indoor cooking.

Our ancestors had to find ways to cook without pots and pans, and one of those ways was to carefully wrap meat before slowly baking them with heat from the fire.

The claw is molded to the outside of the chicken, feathers, meat and intestines are not removed. The clay hardens and acts to bind with the feathers so they are removed when the bird is totally cooked. In other instances the feathers could be removed first, but then an outer wrapper is needed such as big leaves. Burdock would work well for this.

Cooking can take 4-6 hours depending on many factors including the temperature of the fir, the size of the bird and the type of wood used.

meat and dropped into the fire for 45 minutes to 1 hour in direct heat. Fire is built up around the clay mound so that it touches all sides in a sort of fire nest. Clay is porous, but can also take a lot of heat. The burdock, leeks and clay also release moisture during cooking to keep the meat from drying. This is important since no oil is available to help prevent the meat from become inedible and dry.

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