This is a long-standing club favourite, which goes well with rice, couscous, instant mashed potatoes, or stove-top stuffing. Hey, it can even be eaten dry like a kind of full-meal chicken jerky. After a few times, you can jazz up the taste with some curry powder or other spice for a new taste sensation. This recipe makes 8 servings.
At Home:
| | Ingredients | Metric | Standard |
| | Frying Chicken, cut up | 1.5 Kg | 3 lb |
| | Seasoned Flour (mixed with bread crumbs, savory,
basil, chives, tarragon, pepper, salt, paprika) | 65 ml | ¼ cup |
| | Vegetable or Olive Oil | 65 ml | ¼ cup |
| 1 | Small Onion, sliced | | |
| 1 | Clove Garlic, minced | | |
| 3-4 | Celery Stalks, chopped | | |
| 2 | Medium Carrots, sliced | | |
| | Hot Chicken Broth | 375 ml | 1.5 cups |
| | Sliced, Sautéed Mushrooms | 250 ml | 1 cup |
| 24 | Stuffed Olives (either green or ripe), sliced | | |
Instructions:
- Dust chicken with seasoned flour
- In large dutch oven, brown the chicken in vegetable oil, then remove.
- Brown the onion, garlic, carrot, and celery in the oil.
- Return the chicken to the pot with the vegetables.
- Pour the broth over all, barely enough to cover.
- Bake at 350 degrees Fahrenheit (175 degrees Celcius) for 1.5 hours or until chicken is tender
- Add the sautéed mushrooms and olives 5 minutes before removing the chicken from the oven.
- Allow to cool.
- When cool, remove and de-bone the chicken.
- Cut the chicken into small enough pieces to allow for fast dehydrating, then return it to the pot and mix it in.
- Spoon the mixture onto pammed dehydrator trays or pammed cookie sheets and dry.
- Click here for more information on drying meals.
In Camp:
