I will not lie. We use our solar ovens often. Anyone with a southern view from the U.S. can use a solar oven most any day of the week. During the spring and fall, we use our oven 4 or 5 times a week. During the summer, we use it on days that monsoons are not expected. Heavy rain puts a damper on cooking with the sun. (If I get it out first thing in the morning, we don’t have issues, but I do have to reheat for dinner.)
We were lucky enough to have roosters ready for culling so I was able to use really fresh meat today. Yes, we do harvest our own meat on our farmstead.
- Chicken – we used whole, but you can use thighs, legs or chicken breasts.
- 1 tablespoon extra virgin olive oil or melted coconut oil.
- 1 tablespoon dried herbs, like oregano, parsley and thyme or use an Italian blend. You can use fresh herbs if in season.
- 1 clove of fresh garlic, pressed or 1/2 teaspoon dried garlic
Place chicken into solar oven pan. Pour oil over top, try to get as even as possible. Sprinkle herbs and garlic on top. Cover pan and place in solar oven. Bake for 4-6 hours or until meat is cooked through. Serve with baked potatoes, fresh spinach salad and slice of French bread.
You can also make similar chicken by throwing it into a crockpot, adding a 1/2 cup of water to bottom, and drizzling oil and herbs on top. Cook on low for 8 hours.