For this outdoor oven, you need 4 three foot long metal stakes (you can use rebar), a tripod (just made of three straight sticks, chicken wire, aluminum foil, and charcoal briquets.
To make the oven, drive the four metal stakes into the ground to form a square (12-14 inches apart for chicken, 24-28 inches apart for turkey).
Cut four sections of chicken wire (24" high) about 10-12 holes wide. Fasten the long sides of each piece together to make four tubelike cages out of the wire. Slip a cage over each metal stake and fill each tube with briquets. Add lighter flue and start each tube going with a match.
When the briquets are hot, wrap aluminum foil around the outside of the four stakes. This will reflect the heat inside the foil, just like an oven.
As the briquets burn down, just add new ones in the top of the tube to keep it going. You'll probably have to do this about every half hour.
Center the tripod over the stakes. Prepare the chicken or turkey just as if you were cooking it in an oven. Tie the wings to the body so they don't burn. You can put an oven browning bag over the poultry and tie at the top with heavy string or wire.
Tie a piece of light-weight wire around the bird's legs. Tie the other end around the top of the tripod so the bird will dangle down inside the outdoor oven.
It will take about 1 1/2 hours to roast a chicken, depending on it's size and how hot you can keep your outdoor oven.
If the bird starts to brown too much, just wrap it in foil and it will continue to cook in the outdoor oven without burning.
That's all there is too it! Enjoy your new outdoor oven!
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