Chicken & Dumplings
Prep Time: About 1 hour
Servings: 4-5

Ingredients:

2 Tbsp Chicken Base (or 3 cubes bullion)
1 Tbsp Black Pepper
1 Tbsp Sage (or poultry seasoning)
1 med onion
2 lrg carrots
1/2 bunch ( 5-6 stalks) celery
1 Whole chicken (cut into 6-8 pcs)
1 Cup Cold Water
1/2 Cup Flour
4 Cups Bisquick or biscuit mix 2 cups water (approximately)

Directions:

Must use Dutch Oven or heavy pot with good lid. May cook on stove or campfire Combine water, chicken base & spices in Dutch oven - place on fire to boil. Dice onion, celery & carrot - add to water. Add cut-up chicken - Cover pot and bring to boil & simmer for 45 mins. You may need to add water to keep chicken just covered. Chicken should be tender & start to fall off bone. Mix 1 cup cold water with 1/2 cup flour - whip to smooth paste - add to chicken mixture to thicken broth slightly- must stir to avoid lumps. Mix biscuit mix & some water – you want a thick "dough" about the consistency of peanut butter. Use spoon to drop golf-ball size dumplings into broth on top of the chicken pieces. Simmer uncovered for 5 mins. Cover and simmer 10 more mins until the dough is cooked. Dough will turn into fluffy bread -should not be soggy. Serve by scooping chicken pieces and a dumpling with some broth into bowls. Enjoy. Note: all quantities and cooking times are approximate and will vary with the size of the pot and the heat of the flames. If the fire is too hot the broth will thicken too much and you will burn the mixture. The dumplings must be single layer on top of the chicken pieces. Note: The cut-up chicken, the vegetables, the chicken base and the spices may be combined at home in a large zip bag and frozen ahead of time. Thaw or just add frozen mix to the pot of water and start cooking. Will need to thicken and cook the dumplings as above.