Tuesday, July 23, 2013

RECIPE: Chicken & Dumpling Stew

Submitted by: Rick Beach

Prepare Dumplings ahead of stew and set asisde

Old Fashioned Homemade Dumplings
2 cups    Flour
4 tsp      Baking Powder
1/2 tsp   Salt
3/4 Cup Milk
2 Tbsp   Butter or Lard

Mix together Flour, Baking Powder, and Salt
Rub or cut Butter into half the dry mixture.  Add remaining half of dry ingredients and combine until crumbly
Combine in the Milk to make stiff dough (don;t over mix)
Shape Dumplings by rolling 1/2 to 3/4 inch thick
Cut with round biscuit cutter and place on hot stew
*Note if Dumplings are to be dropped by spoon, use less flour. Slightly sticky consistency.

Chicken Stew Ingredients (Could substitute Turkey, Pork or Beef)
3 Cups    Uncooked Chicken (Cubed)
1/2 Cup  Butter (1 stick)
2 Cups    Sliced Celery
2 Cups    Diced Onions
1 Clove   Garlic Fresh Minced
1/2 Cup  Flour
1 Qt       Chicken Stock/Broth
2 Cups   Carrots sliced
2 Cups   Potatoes Peeled and Diced
1 tsp      Sea Salt
1 tsp      Black Pepper ground

In 14 inch Dutch Oven melt butter.  Saute Celery, Onions, Garlic. Add cubed meat and brown.

Sprinkle flour over the browned meat and sauted items.  Mix to avoid lumping.  Do not remove browned mixture from the Dutch Oven.

Add Broth in small amounts at a time, stirring constantly using a flat wooden spoon to scrape the bottom.  Bring to a boil then reduce heat to simmer.

Add Carrots, Potatoes, Salt, and Pepper. Continue cooking 10 to 15 minutes.  Stir often. 

Stir a final time, then add the drop Dumplings (Or cut Dumplings)  on top of the hot stew. 

Cover and use coals for 350° heat (14 inch DO equals 11 coals on bottom and 17 coals on the lid)
Cook for approximately 1 additional hour.  Rotate pot and lid every 15 minutes, check at 45 minutes to avoid over cooking the dumplings.

Prep and Cook Time 1 1/2 hours
Serves 8
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