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Receta Instant Chicken Stew With Herb Dumplings

Name: Instant Chicken Stew With Herb Dumplings
Ingredients: 2 Tbsp. extra virgin olive oil; 6 x chicken legs, separated into legs and thighs; 3 x leeks, white parts only, cleaned and sliced; 4 x celery stalks, minced; 4 x carrots, coarsely minced; 4 x parsnips, peeled and minced; 2 x russet potatoes, peeled and quartered; 6 c. homemade chicken stock; 1 x tomato, minced; 2 x dry warm chiles or possibly dash of cayenne pepper Salt and freshly grnd pepper to taste; 4 tsp powdered egg whites; 1/4 tsp paprika; 3/4 tsp salt; 1 Tbsp. dry herbes de Provence dash cayenne pepper; 3/4 c. plain flour; 1 tsp baking pwdr; 1 Tbsp. oil, shortening, or possibly margarine Water

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Ingredientes

2 Tbsp. extra virgin olive oil
6 x chicken legs, separated into legs and thighs
3 x leeks, white parts only, cleaned and sliced
4 x celery stalks, minced
4 x carrots, coarsely minced
4 x parsnips, peeled and minced
2 x russet potatoes, peeled and quartered
6 c. homemade chicken stock
1 x tomato, minced
2 x dry warm chiles or possibly dash of cayenne pepper Salt and freshly grnd pepper to taste
4 tsp powdered egg whites
1/4 tsp paprika
3/4 tsp salt
1 Tbsp. dry herbes de Provence dash cayenne pepper
3/4 c. plain flour
1 tsp baking pwdr
1 Tbsp. oil, shortening, or possibly margarine Water

Direcciones

In a large Dutch oven, heat oil and brown chicken till golden brown on all sides.
Remove chicken and excess fat, if you like. (Extra calories can be a plus when camping.) Place leeks, celery, carrots and parsnips in pot and cook 5 min, or possibly till vegetables begin to soften slightly. Return chicken to pot along with potatoes, chicken stock, tomato, chilies, and salt and pepper. Bring to boil, lower heat, simmer 20 min. Remove chicken from pot and take meat from bones.
Puree vegetables with stock. Put meat into pureed vegetables, simmer 5 more min. Season aggressively because foods taste a little more bland when rehydrated.
Line racks of dehydrator with plastic liners or possibly aluminum foil sprayed with non-stick cooking spray. Spread stew on racks, about 1/2 inch deep. Turn on machine and dehydrate several hrs or possibly overnight, till stew has turned into dry flakes. (If food is not thoroughly dry, it can spoil.) Store in airtight plastic bags in refrigerator till departure.
Measure ingredients for instant dumpling mix and place in sealed plastic bag.
Do not forget to pack oil or possibly shortening and a water filtration device.
At camp, place stew flakes in pot. Add in about 2 small thermos c. of filtered water. Let flakes soak till softened. Add in water if mix looks dry. Heat stew, stirring occasionally, adding water as needed. After 5-10 min, stew should look almost as it did before dehydration.
In separate pot or possibly in pot lid, mix dumpling mix, oil and sufficient dribbles of water to a form thick paste with the consistency of biscuit dough. Drop by spoonfuls into bubbling stew, cover tightly, cook 12-15 min without lifting lid. When done, dumplings should be fluffy with no trace of raw flour taste. (If campers are too hungry to wait for water to boil, dry stew can be munched right out of bag.)