Try our spin on the classic Chicken and Dumplings, with unique and smoky Pit Barrel® flavor. This recipe is delicious and comforting for any day of the year.Author:
Pit Barrel Cooker Co.
2 Small Chickens
1 Box of chicken Broth
2 cup Bisquick
Salt and Pepper
2/3 cup milk
Start by cooking your chickens in your Pit Barrel®. Coat the chickens with olive oil and seasoning prior to cooking on the Pit Barrel®.
After chicken is cooked let it cool and pick the chickens clean of all desirable meat. Place meat in a separate bowl.
Fill a large pot with chicken broth and water. Put both chicken carcasses in the pot. Place on stove over medium heat. Add a couple cubes of chicken bouillon and season to your liking.
Cook chicken chickens carcasses for about 20-25 minutes or until they’re nice and soft. Note: Don’t leave them in too long because we don’t want them to fall apart and leave bones in your pot.
Remove the chicken carcasses from pot. Chop or shred the chicken from the bowl into small pieces. Making sure there’s no bones or ligaments left over.
You can make as many dumplings as you like. Start with 2 cups of bisquick and 2/3 of milk. Mix in a mixing bowl, add salt and pepper to the mixture.
Use flour as needed so they don’t stick together. Roll out your dough using extra flour. Cut the dough in medium to large squares. Around 1 inch by 1 inch squares. They don’t have to be perfect. Put them on a separate cutting board with flour. You can repeat the process to make more dumplings.
Keep pot on stove at medium heat. Stir pot as you add the dumplings to keep them from sticking together.ATo avoid overcooking the chicken, add chicken after dumplings are nearly cooked. Once all dumpliongs are added, keep stirring.
Add chicken and additional seasonings to taste. Continue stirring. Turn the heat to low fanc cook for another 10-15 minutes. At this point your broth should be thickening and looking more like chicken and dumpings. You can now turn the heat off and let them sit for a few minutes before serving. Enjoy!