The following traditional recipe for Dutch Oven Chicken and Dumplings is from reader S.T..
- 1 broiler or fryer chicken (2-1/2 to 3 pounds), shredded or chunked
- 3 cups water
- 1 cup chopped onion
- 4 celery stalks, sliced
- 3 medium carrots, sliced
- 1 teaspoon celery seed
- 2 teaspoons rubbed sage divided
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups of commercial biscuit mix
- 3/4 cup plus 2 tablespoons milk
- 1 tablespoon minced fresh parsley
- Place chicken and water in a Dutch Oven. Cover and bring to a boil.
- Reduce heat to simmer.
- Cook until chicken is tender, about 30 minutes.
- Remove chicken and let it cool, slightly.
- Bone the chicken and cube the meat to bite-size
- Return chicken to the Dutch Oven.
- Add the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt, and pepper. (To taste.)
- Bring to a boil.
- Reduce heat.
- Cover and simmer for 45-60 minutes or until the vegetables are tender.
- Add dumplings. (See below).
- Cover and simmer for 15 minutes — or longer, if watery. Alternatively, add some cornstarch, whisked into water, to thicken.
- Combine the biscuit mix, milk, parsley, and remaining sage to form a stiff batter. (Or you can cheat and use a can of refrigerated store-bought biscuit discs.)
- Drop the dumplings by tablespoonfuls (or quartered biscuit discs, sprinkled with parsley and sage) into the simmering chicken mixture.
This recipe serves seven adults. It can be doubled (with two chickens), if you have a very large Dutch Oven.
Note: If there is a delay in serving, then don’t drop in the dumplings until 10 minutes before your revised serving time. Otherwise, the dumplings will lose their desired consistency.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!