The Cook Stove / Main Dish
Prairie Chicken Stew
3 large, 6-8 oz. boneless, skinless chicken breasts, cut into 1 in" cubes
3 big spuds, scrubbed well, cut into 2" cubes, skin and all
2 med. brown onions, diced
3 or 4 individual stalks celery cubed
several carrots in slices 1/2"
Also, you can add rutabagas, and/or turnips, cut same as carrots
1 can chicken broth
salt and pepper to taste
1 batch Bisquick Dumplings (follow recipe on package of Bisquick)
|
Get your fire going good, let it die down a little so you have a consistently medium fire;
Take a really BIG (12"-15" across) deep pan (one with a lid, 8"-12"deep) and layer the ingredients in this order:
Bottom: Chicken and seasoning, then potatoes, rutabagas, turnips, then onion, then carrots, then celery; Pour on the chicken broth, then plop dumplings on.
Cover this and put it on the fire for 30 minutes or so. Check it, scoop down along side with a BIG wooden spoon without disturbing dumplings, and see how the chicken is cooking, most important. If chicken is looking cooked, put cover back on, and put toward center of fire, so stew will bubble good, and dumplings will get puffy and done.
This serves maybe 12, depending on the size of the appetites of those being served, and depending on the size and quantity of veggies you put in. This is a hearty meal, best prepared over an open campfire.
Marshmallows on sticks over the campfire is a good dessert for this meal, or s'mores; if you have graham crackers and a couple chocolate bars.
|
|
