Chicken Pieces with Dumplings [barbecue or camp fire]
Servings: 12
IngredientsPreparation
  • 6 small chicken fryers
  • 3 onions
  • 12 medium potatoes
  • 6 medium carrots
  • 12 celery stalks
  • 3 cups [750 mL] biscuit dough mix
  • 6 tablespoons [90 g] butter
  • Salt and pepper, to taste
  • Water
  • 6 clean [1-pound / 454-g] each metal coffee cans
  • For each 2 servings, halve 1 chicken and cut each half into pieces so they fit into 1 can.
  • Cut 1 of the onions into 4 wedges; chop 1 of the wedges for each 2 servings and sprinkle chopped onion over chicken pieces.
  • Peel and dice 2 of the potatoes; arrange on top of chopped onion.
  • Scrape then sthinly slice 1 carrot; arrange on top of potato dices.
  • Finely chop 2 of celery stalks; evenly arrange on top of carrot slices.
  • Salt, pepper and pour in 1/2 cup [125 mL] water.
  • Repeat with remaining ingredients filling all 6 cans.
  • For each 2 servings, mix together 1/2 cup [125 mL] biscuit dough mix, 1 tablespoon [15 g] butter and 4 tablespoons [60 mL] water.
  • Shape dough into 1-inch [2.5-cm] each balls.
  • Top mixture in can with as many dough balls as possible.
  • Seal cans using al foil.
  • Transfer cans upright into really hot charcoals.
  • Cook for approximately 1 hour, until done.