Bushpot Chicken and Dumplings

Description

http://www.selfrelianceoutfitters.com

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Dave Canterbury, David Canterbury, The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue

Tags: Bushcraft,Survival,David Canterbury,Dave Canterbury,Pathfinder,The Pathfinder School,Archery,Hunting,Fishing,Camping,Primitive Skills,Fire,Water,Shelter,Navigation,First Aid,Search and Rescue,Signaling,Prepper,Preparedness,Self Reliance,Survivability,The 10 C's,Knives,Axes,Saws,Bow Drill,Ferrocerium Rod,Ferro Rod,Tarp,Hammock,Canteen,Cooking,Longhunter,Trapping

Video Transcription

afternoon guys I'm Dave Canterbury with self-reliance Outfitters in the Pathfinder school back with another video on quick easy Bush pot cooking so what we're going to do is we're going to fill our Bush pot with about a half a bush pot of water we're going to put that over next to the fire to get it warming up while our fire burns down a little bit now I've got some chicken here that came straight out of the refrigerator at home and this would be fine to put your backpack in a ziploc bag for a day and cook it tonight it's not a big deal it's plenty cold outside it's not going to get hot or get rancer to go bad on you even by tomorrow morning it would be fine especially in temperatures like it is now where it's like 32 right now and it's been in the 20s all day things like that those temperature's going to be fine with cooked meats these packet foods are simple to carry it's no muss no fuss well I carry a bunch of ingredients when you can just carry this this biscuit mix and you're going to find out we'll do a whole lot of stuff for us over the course of the next few videos instead of having to carry the yeast and the flour and the baking soda and all of those things that it takes to make biscuits this will do for you plus a lot more we're going to use it for a couple things today now I've got some mashed potatoes here baby Reds and I'm really not using these potatoes in this recipe as potatoes I'm going to use them as a thickener for our soup stock show you that in a few minutes and then we've got the freeze-dried vegetables cutting board a couple utensils in a bowl pushpots on let's get after it alright so first things first here what we're going to do is we're going to take the lid off of our bush pot and we're going to add to that about a half of a US military spoon of this broth base and we're going to stir it up in there real good and we're going to let it boil in here in a few minutes so that's not a big deal

then we're going to take some of our vegetables because we're going to take a little while to rehydrate and we're going to add a full scoop full military spoon of the vegetables as well and let them start to rehydrate now we're going to get this pot on the boil and this time we want that cooking heat or that boiling heat in this pot so we're going to keep this fire going pretty well because in the end we're going to want to cook this down a little bit and boil some of that water off that's why we started with a half a bush pot because we're going to end up with less than an eighth of liquid and that thing when we're done so we'll keep adding sticks to our fire and keep this fire going to keep this water boiling as we go all right so I've got a couple leftover chicken thighs here and I'm just going to tear up and you can leave the skin in here you can take it out it's up to you it don't bother me a bit I actually like it you could cut this up or you can just tear it up with your hands but you want to make it chunky if you're going to use the skin that skin will help coagulate and make that stew a little bit thicker so I like to use that skin when I've got it I won't cook the bones in this one so I'm just going to shred that skin up a little bit into some smaller pieces here okay so swing this arm over a little bit here I haven't got this lid on tight I got a good rolling boil my vegetables look good my waters starting to go down a little bit now now what I'm going to do is I'm going to add my chicken to the pot

alright now get that pot back over the fire let them cook a little okay that rolling boil right there is what we're going to need when we put our dumplings in but we need to reduce that down just a little bit more first so we're going to go ahead take the lid off of it and let it boil a little bit so that the liquid in there reduces okay well that water's boiling we're going to go ahead and make our dumplings now what we're going to do is use the same mixed best let's complete I'm using the last video this one just happens to be garlic flavor it ain't gonna hurt nothing in my mine make it better if you ask me put a little bit of water in there and start to mix this up a dumpling once you get something that's about it's around a little bit smaller in the golf ball packing together a little bit just drop him on the plate just like that another one right there that was enough water for about two fairly good dumplings there you don't want these to be real sticky because that extra flour on there is just going to help thicken up your soup when you're done so don't make these things too too sticky but don't make them too dry you'll get a you'll get a feel for it that one there's a little bit too big I'll pinch a piece of that one off save it for the next one still a little bit too big I want them things about an inch inch around I'm looking for put this guy back in and mix them up we'll get five good dumplings made and that's what we use in our in our soup here in the end when I'm cooking a quick meal or something if I can get away with it I use small sticks and just keep adding the small sticks because it burns down quicker into coals in the end when you're done cooking your fires are bi ready to be out and you don't have a bunch of stuff to mess with trying to put out a big large fire cooked with unless you're planning on staying there and you're looking for a campfire after the fact then it doesn't hurt to use the bigger stuff but if this is just a quick lunch stop or something like that or a quick lunch before you go back out on the hunt whatever the case may be and you don't want to have to tend that fire or worry about it burning the woods down the smaller you make it and the more control that is the more manageable it is the better it's going to be okay we got our water level down quite a bit from where it started a little less than half a bush pot it looks a little higher than that because it's rolling boil that's okay now we're going to put our dumpling those will help to thicken things up and we want them in roiling rolling boiled water so we're just going to drop them in one at a time let them roll around that boiling water give yourself a minute or two put a couple three in and then stop and do it again because what you're going to do is you're going to stop that boil if you're not careful by cooling that pot now now you want them things floating right on the top just like those are exactly what you want happening there but you want to keep that rolling boil now until you're ready to let it simmer down now a little trick you can use to help thicken that up a little bit in the air is to get yourself some of the dry flour or some of your dry biscuit mix and just kind of sift it in over the top a little at a time just like that that'll thicken it up and that's the reason that we have the potatoes out here because in the end if we're not thick enough once we get boiled down we'll add a few potatoes to that water to really thicken things up and it'll also just give it that much more substance for us in the end all right well this thing's on its final a couple minutes of boiling here we're going to take two heaping spoons of these potatoes put them in there mix it down just like that that will break those dumplings up a little bit mixing that in too that's going to help thicken things up and then we're going to let it final boil and then everything else from there is going to be simmering Heat all right so we've let that thing boil now for good ten minutes after the final ingredient was put in the things are starting to thicken up in there real real good now what we're going to do is we're going to pull it over to where it's just on the heat so it'll quit boiling and simmer we're going to take our lid we got sitting right here so nothing to get on sit around the other part of our cooks out here another perfect thing for that swingarm cook set is gives you a place to put that lid going on and off and now we're just gonna let this a sit here and simmer for about 20 minutes now I can generally tell by looking at my fork when I pull it out of there what I'm getting and you can see how that looks creamy and smooth it's thick that's the consistency of what's in that pot so that tells me where I'm at this is my gauge to tell me when I cooked it enough and now it's time to you simmer down so it gets a final thickening all right but all right so I believe ready man oh man there is plenty in here for two meals for sure I would just from here pepper this thing to your personal taste I'll tell you what man that looks good look at that some fix me a plate here this is really hot I mean it's really hot so you gonna have to you got to be patient for a minute with this cuz it'll burn your mouth so just wait a second I'll give it to you when it cools down so let's have a serious discussion here for a minute about a couple things you know first of all cow having tasted this yet but it just looks phenomenal I hate deep front of the dog without him being believed although he just lick something off a plate Moneo the fact is all of this could be eaten pretty much out of that Bush pot it could be cooked in that Bush pot with just a slab of wood and a utensil everything else could pretty much be done in the bush pot and on the lid especially if your lids sitting up inside down I've got a lot of dishes out here I'm using because I'm showing you what the food looks like and we're showing the prep factor and things like that of the food and then obviously eating it out of a bowl so that you get the whole nuance of the food but there's only one thing I hate worse than doing dish and that's spitting out a dip right before I get on camera so at all costs I avoid complicated cooking in a quick camp scenario now we're going to talk about in later videos cooking in dutch ovens and cooking in larger pots and things like that cooking from people cooking more complicated recipes where we actually have to add raw ingredients to things but I want to start this series off the same way my book is going to start off called bushcraft cooking and simple things that you can pack and carry on a couple three-day camping trip or a hunting trip or Scout or something like that that aren't going to take up a lot of room in your pack add a lot of weight but will give you versatility in your meals and that's one of the things you know even Horace Kephart spoke about in his book on camp cooker is one of the biggest downfalls in a camp from arouse lack of variety within the diet you cannot rely on rod and gun alone to provide your food because things happen the fish may not be biting the game may not be moving you can't always count on that so you've got to take some food with you even if you plan to supplement that food in camp by hunting and fishing or trapping whatever the case may be you still need some staple foods with you to get you through those times because lack of resources can be a problem especially in the winter months you're not going to find a lot of wild edibles and you may not find a lot of edible meat sources that are readily available to you in the dead of winter so carrying foods with you is only smart anything else is asking to put yourself in a survival scenario instead of camping and that's what we're after now is we're after that camping scenario that we're comfortable or well-fed we sleep good and we enjoy ourselves

in the great outdoors longer that's it the thicker it gets as it cools down wow man ok rippers here you'll buddy cool there you go there's some for you man man that's good collie now a little pepper would probably be good I don't have any pepper with me oh you like this nigga bother me a bit let me tell you cuz it was utterly fantastic get one of them dumplings there oh yeah man

oh there's dumplings just smashing your mouth like play-doh those are the best kind now we used a dark meat chicken in this recipe and hurry out root are you empty buddy

holy crap and you whoop that down to you maybe some more you got let it cool down for a second so you can't have it all I need at least one more bowl for myself for crying out loud alright let it cool down for a minute um we use dark meat chicken in this recipe and I prefer dark meat for stuff like this but the white meat that comes in those bags is fully cooked already it's fine for this stuff it'll work I can guarantee you after a full day of scout or out hunt something like that where you been chili all day long and you're ready to get some warm food in your belly mmm that difference wing white meat dark meat ain't gonna make a bit of difference I'm Dave Canterbury what self-reliance out there's a pathfinder school

I appreciate join me for this video today I thank you for everything you do for our school our family our business all of our structures instructors you always think I get that right down yet for all of our instructors sponsors affiliates and Friends I'll be back to another video as soon as I can hi Rufus still pretty warm man I got spread out on the plate cool down for you quicker let's put on the ground you can be the judge everybody be careful be careful mother let's heat the whole pot while we're here that's gonna take some home to mommy but nope we get off ourselves