Glenn McJennett shared a favorite recipe of Dutch oven chicken and dumplings, which appears below. Do you have a favorite recipe of photo to share with Jackson County Outdoors.com or The Exponent? Send it to email@example.com and we will be happy to pass it along!
By Glenn McJennett, my favorite for Deer camp
Start with a well-seasoned Dutch Oven 10 or 12 inch
Get your coals going in a chimney at the start so cooking begins as soon as the food is ready
Boneless chicken breast 1/serving
2 cups chopped celery
1 medium onion sliced and separated into rings
Carrots 2/serving, sliced in half
1 medium bell pepper, sliced
2 teaspoons ground rosemary
1 teaspoon ground black pepper
Slice onion and bell pepper and chop celery, put into bottom of oven spread evenly. Add carrots evenly over onions peppers and celery. Place chicken breast on top, slice them thinner if they are large pieces. Add rosemary and black pepper over meat. If you have another favorite spice now would be a good time to add it to the mix. Put in enough water to just cover the meat and cover the oven.
Every Dutch Oven cooks a little different so use your experience on the number of coals you use. For my oven I use 10 coals on the bottom and 16 on top to cook the meat and vegetables. Keep track and rotate the oven 1/3 turn every 10 minutes to cook evenly. After 30 minutes check the meat to see when it separates with a fork, cook an additional 10 minutes after it separates. While the chicken is finishing cooking prepare additional coals (10-16) to have ready when you add the dumplings. Mix up the dumplings, I use the recipe off the side of the box from Bisquick for my dumplings. Mix the milk in slowly as you want the dumplings to not end up too loose. When they are mixed it is time to remove most of the liquid from the oven. I use a ladle and put it the liquid into a saucepan. Place the dumplings on top of the chicken. Put the cover back on the oven and place the coals you started while the chicken was finishing cooking on top of the oven. The idea here is to heat the top of the oven over the dumplings so they bake. Resist the temptation to lift the lid too often to check them. They take anywhere from 8 to 12 minutes to cook, depending on your oven and number of coals used. While the dumplings are cooking, mix the gravy, follow the directions on the packet of your favorite gravy mix. I use 1/3 cold water and 2/3 broth removed from my gravy. Mix cold water and gravy mix in small jar, bring broth to rolling boil. When boiling add water/gravy mix with a whisk until it starts to thicken, remove from heat.
Check the dumplings, they should be golden brown on top and cooked thoroughly. Dump the coals from the oven lid and replace the lid. Serve while still hot. If you replace the lid after removing servings the content will remain hot for a long time.