We are a huge Boy Scout family and one of the things we love the most about being in Scouting for over a decade now is the opportunity we have had to learn how to cook in a dutch oven. Kevin recently went on a road trip to Georgia and along the way stumbled across the huge Lodge Factory Store and called me giddy like a young school boy. He came back with a few more cast iron pieces to add to our already growing collection and also the desire to cook more with the dutch ovens. Since he's been back (two weeks) we have cooked a lot with dutch ovens. It's so easy and fun and what's better than the smell of charcoal and amazing food on a crisp, fall evening? Here is one of our favorite dishes to make.
Dutch Oven Chicken & Dumplings
- 3 cans chicken broth (about 6 cups)
- 3 celery stalks
- 6 carrots
- 1 medium onion
- 2 tbsp dried parsley
- ½ tsp pepper
- 2 cups cooked, chopped chicken (sometimes I use rotisserie chicken you can buy at grocery stores, I just caution that you may need to use low sodium broth if you do, otherwise you may have a very salty dish).
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- Prepare your charcoal, you will need 18-25 depending on the size of your dutch oven.
- Put the broth in the dutch oven.
- Add the vegetables.
- Add the chicken, parsley, and pepper.
- Place the dutch oven on approximately15 charcoal brickets, placing 10 or so on the lid and bring the mixture to a simmer, stirring occasionally.
- Simmer for at least 30 minutes.
- Put the flour, baking powder and salt in a mixing bowl.
- Add the milk and oil to the dry ingredients and stir until a stiff dough forms.
- Drop the dough by spoonfuls onto the broth mixture. Don’t stir.
- Cover and simmer for 20 minutes. Try not to peek too often!
- Season with salt and pepper if necessary.