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1
Prepare a campfire or wood-fired grill for cooking with indirect heat.
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2
Bring the stock to a simmer in a large stockpot.
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3
Keep warm on the fire.
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4
Brown the bacon in a Dutch oven until lightly crisp.
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5
Remove the bacon and one-third of the fat.
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6
Add the leeks and saute for 5 minutes.
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7
Add the celery and carrots and saute for 5 minutes.
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8
Add the potatoes, celery root, and warm stock and bring to a boil.
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9
Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme.
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10
Return to a simmer.
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11
Cover and cook at a low boil until the potatoes are tender, about 20 minutes.
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12
Stir in the parsley, bacon, and cream.
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13
Add the white pepper and additional salt to taste.
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14
To make the dumplings, stir the flour and baking powder together in a bowl.
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15
Stir in the salt and herbs.
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16
Beat the milk, butter, and eggs together in a bowl.
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17
Stir into the dry ingredients until just combined.
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18
Stir in the cheese.
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19
Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm.
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20
Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
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21
Serve in bowls with one or two dumplings per serving.
