Chicken Smoked with Dumplings
Chicken Smoked with Dumplings
We enjoyed these flavorful dough balls as kids, and for good reason! A smoked chicken and dumplings recipe for the whole family to enjoy.
YOU WILL NEED
* 5 lb whole chicken
* 2 family sized (26 oz) cans of Cream of Chicken Soup
* 1 box (32 oz) Chicken Broth
* Kosmos Q Smoked Chicken & Dumplings Recipe Bundle
* Pepper
* 1 box Bisquick pancake & baking mix
* Parsley
Tools & Materials:
* Smoker
* cast iron Dutch oven with lid
* Royal oak charcoal & tumbleweeds
THE PREPARATION
First, let's get the chicken out of the way. Place your palms over the centre of the breastbone and forcefully press down to crack until the bird lays flat. Brine the chicken for at least 4 hours before cooking with Kosmo's chicken soak.
Set your smoker to 300°F (149°C), with royal oak charcoal and pecan wood pieces for smoke.
Remove the chicken from the brine and rinse it thoroughly. Spray both sides with duck fat and season with Beer Can Chicken Rub.
THE COOK
Smoke the chicken until it reaches a core temperature of 175°F (79°C), then remove it from the pit. Rest in a covered pan for 15 minutes.
Let's get started making the dumplings while the chicken is resting! Pour the cream of chicken (2 cans) into your cast iron dutch oven. Add chicken broth to achieve the desired consistency. We like ours runny, thus 3/4 of a package sufficed.
Form the biscuit dough into balls according to the package directions. Make them the size of golf balls; keep in mind that they will expand.
Remove any bones from the cooked chicken and shred it. Then add it to the pot and swirl it around. Sprinkle with pepper and additional Beer Can Chicken rub on top of the dough balls.
Cover the pot and return it to the smoker. To avoid the biscuits from drying out, ladle the soup over them every now and then.
THE PAYOFF
The biscuits will be ready in 30 to 45 minutes. Bring them inside and season with salt, pepper, and parsley to taste.
Enjoy your smoked chicken and dumplings from scratch! Let us know what you think in the comments or on our social media.
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By Rhiannon Peterson
