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Thread: The chicken and dumpling cure!

  1. #11
    TVWBB All-Star JeffG's Avatar
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    Case

    I bet the house smelled wonderful during that cook, thats a tummy warmer for sure.
    Bacon....the duct tape of the Gods.

  2. #12
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by JeffG View Post
    Case

    I bet the house smelled wonderful during that cook, thats a tummy warmer for sure.
    Sure did! Smelled even better tonight when I warmed up the leftovers!

  3. #13
    TVWBB 1-Star Olympian Tony R's Avatar
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    Thanks for sharing. 🙌

  4. #14
    TVWBB Hall of Fame ChuckO's Avatar
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    Looks amazing

    85 78

  5. #15
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by ChuckO View Post
    Looks amazing

    Thank you Chuck! Just enough leftovers left for one more meal tonight!

    [SIZE=1]- - - Updated - - -[/SIZE]

    Quote Originally Posted by Tony R View Post
    Thanks for sharing. ��
    You're welcome!
    18.5" WSM, (4) Mini-wsms, Mini-Za Oven, GOSM Big Block, 1967 Casa Q

  6. #16
    TVWBB Honor Circle Barb D's Avatar
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    Ok Case, where is my bowl of soup. That is out of sight, man did you nail that one.

    [SIZE=1]- - - Updated - - -[/SIZE]

    Ok Case, where is my bowl of soup? That is out of sight, man did you nail that one.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  7. #17
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by Barb D View Post
    Ok Case, where is my bowl of soup. That is out of sight, man did you nail that one.

    [SIZE=1]- - - Updated - - -[/SIZE]

    Ok Case, where is my bowl of soup? That is out of sight, man did you nail that one.
    Thank you Barb! It's really tasty!

  8. #18
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    Great Job Case

  9. #19
    TVWBB Wizard Robert-R's Avatar
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    That's the "cure" for sure! Lotta work.

    My grandmother used to make chicken & dumplings in a cast iron Dutch oven. I hated that dish.
    It was greasy & she left the chicken skins on the meat - so the chicken looked like the skins you discarded.

    Anyway... from the looks of things, in my mind: you redeemed that dish.

  10. #20
    TVWBB Wizard CaseT's Avatar
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    Quote Originally Posted by Kemper Morris View Post
    Great Job Case
    Quote Originally Posted by Robert-R View Post
    That's the "cure" for sure! Lotta work.

    My grandmother used to make chicken & dumplings in a cast iron Dutch oven. I hated that dish.
    It was greasy & she left the chicken skins on the meat - so the chicken looked like the skins you discarded.

    Anyway... from the looks of things, in my mind: you redeemed that dish.
    Thank you guys!

    Two things here working to remove the gelatinous fat. First the par boil of the chicken bones. Secondly the straining of the stock. One can even go a step further and let the stock set over night in the fridge. Then remove any solid fat on top. You can also slip the fat off the hot stock with paper towels. There wasn't much so I didn't go that route. If I'd made the stock ahead of time I'd skim the fat, but honestly there probably would only be a 1/16" if that in this batch. It was pretty lean.
    18.5" WSM, (4) Mini-wsms, Mini-Za Oven, GOSM Big Block, 1967 Casa Q

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