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Camp Stove Chicken and Dumplings Recipe

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This recipe for Camp Stove Chicken and Dumplings, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shafer Family
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 packages biscuit mix (5.5 ounce size)
11 cups water (divided into 1 cup and 10 cups)
1/2 cup cornstarch
4 carrots, sliced into coins (or 1/2 cup dehydrated carrots)
6 celery stalks, diced (or 1/2 cup dehydrated celery)
10 chicken bouillon cubes
2 bay leaves
1 teaspoon poultry seasoning
3 pouches chunk chicken (7 ounce size)
Seasoning to taste (recommended):
Salt, Pepper, Garlic Powder, Onion Powder

Directions:
Directions:
At home, place bouillon cubes, bay leaves, and poultry seasoning in a zip top bag. If using dehydrated carrots and celery, add these to the bag as well.

In camp, take a gallon size zip top bag and add both biscuit mixes and 1 cup water. Mix well.

Add 10 cups water to a large pot, mix in cornstarch until combined.

Either chop fresh vegetables (carrots and celery) and then add to pot with seasoning bag (bouillon cubes and seasonings) -OR- if using dehydrated vegetables add the entire bag to the pot.

Light the stove and bring to boil. Reduce heat to allow to simmer for 20 minutes. Add chicken chunks and season to taste with salt, pepper, and any other desired spices. Cook for 5 minutes.

Making sure that the top of the zip top bag with biscuit mix is sealed properly, clip off a 1/2 inch corner of the bottom the bag. Squeeze dough into pot on top of stew. Make the number of dumplings times 2 for the number of patrol members. For example, if patrol has 6 members, make 12 dumplings.

Cover the pot and allow dumplings to cook for about 7 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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