Name: Chicken and Dumplings
Total time: 2 h
Yield: Serves 6-8
Ingredients: 2 chicken hindquarters; 1 cup liquid chicken stock; 2 - 22.6 0z cans of Cream of Chicken soup; 1 cup of frozen peas; 1 cup of frozen white or yellow corn; ¾ cup thinly sliced carrots; 2 stalks of celery, sliced; 1 large can of refrigerated southern style biscuits; Salt and pepper for seasoning; 2 tablespoons sea salt; 2 teaspoons granulated garlic; 2 teaspoons black pepper; 1 teaspoon paprika

Growing up in a large family, my Mom often made us her famous chicken and dumplings.

While this chicken and dumplings recipe may be similar to hers, the addition of a rich broth and slowly braised chicken provides a welcome update to a hearty classic.

This recipe is easy to make outdoors if you pre-cook the chicken at home. It does call for a 12 inch Camp Dutch Oven, but can also be prepared on the stove top with an Enameled Dutch Oven, or in a conventional oven at 375 degrees.

This is also a great way to use up that leftover Thanksgiving turkey or roasted chicken!

Although a meal this good does not require a side dish, it does go well with my Peach Cobbler .

Directions

Season the chicken well with the everyday seasoning.
Place in a baking dish, and add 1 cup of chicken stock.
Cover the baking dish in foil, and bake for 1 hour at 325 degrees.
Reserve one cup of the liquid, and allow the chicken to cool completely.
Separate the cooked chicken into bite sized pieces and package for your trip.
Let the frozen ingredients thaw a bit to speed up cooking time.
Start about 30 charcoal briquets in a chimney.
Pour the cream of chicken soup (and 2 cans of water) into a 12 quart dutch oven.
Arrange half of the charcoal evenly under the dutch oven.
Add the chicken, reserved liquid, peas, carrots, corn and celery.
Place the lid on the dutch oven, and arrange the remaining charcoal evenly on the lid.
Heat the contents of the dutch oven until simmering, stirring occasionally.
Once simmering, open the dutch oven and place the biscuits on top of the chicken.
Move about 5-6 briquets that were under the dutch oven to the lid, and allow to bake until the biscuits are a light golden brown.