CaseT
TVWBB Platinum Member
Start to end.
My Sous chef requested chicken and dumplings a bit ago and we finally made that happen this weekend. One could cut up a bird and boil it up but I like the flavor you get when you grill, rotisserie or smoke the bird.
So yesterday I grilled the bird. I spatched it. Pulled the skin back so I could season the meat and then put the skin back in place. I wanted to see how the Weber Q1200 would do. So I grilled it on there. I have to say it does a damn good job.
While I was grilling the bird I started the stock. I used the backbone o cut out and the neck that came with the bird along with a quarters onion, half a dozen carrots, 4 celery stocks, 10 cloves of garlic, handful of pepper corns, 4 bay leaves, salt and 10-12 cups of water.
When the bird was done I cut the meat off the bones and added all the bones and skin, to my stock. Checked for saltiness, added more salt and topped off the pot with more water .I let that simmer for several more hours .
Chopped the meat and put it in the fridge .
When the stock was done I strained it and put the liquid fold into the fridge .
Round two started today.
To the stock I added a half of a sliced Walla Walla sweet onion, theee rainbow carrots sliced, three stalks of sliced celery, and the chopped chicken. Let this simmer for 5 hours.
Mixed up the dumplings. Simple drop biscuit recipe that I like .2 cups flour, 1/2 cup butter (grated cold) 2 1/2 teaspoons baking powder, 1 tablespoon sugar. Mix well, season. I used garlic powder, onion powder, sage, Italian seasoning, Hungarian sweet paprika, black pepper and white pepper. Slowly add 1 1/4 cup milk mixing as you go. Put in fridge to rest at least 30 minutes.
When you are ready to add dumpling mixture turn heat up and bring soup to rolling boil. Using a large spoon spoon in mixture. Cover and reduce heat. Boil covered for 8-10 minutes. Remove cover and boil for another 5 minutes. Using spoon separate dumplings.
Serve and enjoy.
https://youtube.com/shorts/ZG4CfrmVSwE
My Sous chef requested chicken and dumplings a bit ago and we finally made that happen this weekend. One could cut up a bird and boil it up but I like the flavor you get when you grill, rotisserie or smoke the bird.
So yesterday I grilled the bird. I spatched it. Pulled the skin back so I could season the meat and then put the skin back in place. I wanted to see how the Weber Q1200 would do. So I grilled it on there. I have to say it does a damn good job.
While I was grilling the bird I started the stock. I used the backbone o cut out and the neck that came with the bird along with a quarters onion, half a dozen carrots, 4 celery stocks, 10 cloves of garlic, handful of pepper corns, 4 bay leaves, salt and 10-12 cups of water.
When the bird was done I cut the meat off the bones and added all the bones and skin, to my stock. Checked for saltiness, added more salt and topped off the pot with more water .I let that simmer for several more hours .
Chopped the meat and put it in the fridge .
When the stock was done I strained it and put the liquid fold into the fridge .
Round two started today.
To the stock I added a half of a sliced Walla Walla sweet onion, theee rainbow carrots sliced, three stalks of sliced celery, and the chopped chicken. Let this simmer for 5 hours.
Mixed up the dumplings. Simple drop biscuit recipe that I like .2 cups flour, 1/2 cup butter (grated cold) 2 1/2 teaspoons baking powder, 1 tablespoon sugar. Mix well, season. I used garlic powder, onion powder, sage, Italian seasoning, Hungarian sweet paprika, black pepper and white pepper. Slowly add 1 1/4 cup milk mixing as you go. Put in fridge to rest at least 30 minutes.
When you are ready to add dumpling mixture turn heat up and bring soup to rolling boil. Using a large spoon spoon in mixture. Cover and reduce heat. Boil covered for 8-10 minutes. Remove cover and boil for another 5 minutes. Using spoon separate dumplings.
Serve and enjoy.
https://youtube.com/shorts/ZG4CfrmVSwE
Thanks for sharing!
