Quoted:
Quoted:
Say what you want about the canned chicken––I used to impress boys as a Scoutmaster during camping trips. I'd make my dumpling powder up ahead of time so all I had to do was add water, and make a KICK-ASS chicken and dumplings with one of those canned chickens. Looks like shit coming out of the can, tastes like heaven in a dutch oven with dumplings, chicken broth, and a can of vegetables.
I keep a case of those canned chickens in my preps.
What is this dumpling powder you speak of?
It's been a whilie, and it's kind of a family recipe that my Mom (who is having open-heart surgery tomorrow at 1500: Keep her in your thoughts) modified for me as a young man.
It's basically a regular dumpling recipe, except you use powdered milk as a substitue for cream, and just mix it with your flour.
You need to add a couple of tablespoons of corn meal to your dumpling mix––keeps it from becoming gross and gluey.
My mom adds sage (a good bit) and dried parsley (just a bit for color) and a shake of thyme. It's more for eye appeal than anything else, but it isn't right without it.
Add water to mix––a little bit at a time, as you want a doughy, claylike mix––NOT RUNNY––and "spoon" balls of the dough into your broth in the last 15 minutes of cooking. Fresh coals on top of the dutch when you put 'em in will give them a nice browning.