View Full Version : Smoked Chicken and Dumplings

02-10-2009, 08:22 PM
It was still a little cool here, so I thought chicken and dumplings sounded good for dinner.:msn-wink:

4 leg quarters seasoned with Kosher salt and grillin' spice. These went into the smoker at 350 using Maple and Apple wood for smoke

hot out of the smoker.

I let them cool a little, then removed the skin, pulled the meat from the bones, and put the meat in the frig til later.

Now I put the bones, skin, some celery, garlic, thyme, and rosemary into a pot of water. Brought it to a boil, then turned it down and let it simmer for a good long time to make a stock to cook the dumplings in later.

Dough rolled out and cut into strips for the dumplings.

Strained stock boiling and dumplings being dropped in to cook

dumplings almost ready for the chicken and cream

Chicken and cream added and it's starting to thicken up. Won't be long now.

Ready to eat with a little fresh cracked black pepper on top :wings::drooling:

02-10-2009, 08:42 PM
:wow: holy crap jim! that looks soooo good!:drooling: man i love c & d, ive never had it w/ smoked meat before.

Butt Lover's
02-10-2009, 08:48 PM
Looks good!

02-10-2009, 09:44 PM
Looks great!

02-10-2009, 10:18 PM
You sir, may feed me at any time in any place!

I'm curious though. I see dumplings like the ones you made ( while I'm certain they are not of the same quality), basically over sized thick noodles. Not that they are any less than most delectable,but I grew up with dumplings being more of a shortening dough wad as opposed to a flat noodle like structure.

I enjoy both, but does anybody know what the difference is between the two as far as what region or ethnicity, background, etc ?

I have the same question as to cobbler. I grew up with the same type dumplings in cobblers, and that's what made it a cobbler. I have since learned that a cobbler is simply an unstructured pie without a bottom crust.

I sure do love those gooey flavor soaked flour wads though.:blushing:

02-10-2009, 10:55 PM
I always cut shortening into the dough. This is how my Grandma taught me to make them. you can roll them out like I did here or not roll the dough and make drop dumplings from it. There's probably a hundred different types of dumplings out there. I would guess that each culture ( German, Italian, Jewish or whatever ) had a couple different versions.

I grew up in Southern Illinois, A German farm area, and we made both types. There was another type of dumpling Grandma made and I used to love to eat them, They would puff up when you cooked them, reminded you of a big sponge ball with all the big air holes. Haven't had them in years. She used to cook them with sweetbreads and gravy.:drooling:

I also like potato dumplings.:msn-wink:

02-10-2009, 10:57 PM
That's what I'm talkin' about.

My family was fro the Carbondale and Wayne City ( east and south of Mt Vernon) area.

02-10-2009, 11:16 PM
Now you got me thinking. I know I have her recipe for those big spongy dumplings, now I just have to find it.:shrug:

For some reason I keep thinking they were a type of German potato dumpling.

Thanks, Tim.:smack: Now it's gonna drive me crazy til I find that recipe.:tap: I know, it's a short trip.:roflmaoha0:

02-11-2009, 03:18 PM
I don't think my family's were potato base, but they do kinda rmind me of giant gnocchi.:shrug:

02-11-2009, 03:23 PM
Jim, that looks wonderful! Is it too late to call dibs on leftovers? :thumbs up:

02-11-2009, 04:00 PM
mmm looks good :drooling: thanks for sharing :thumbs up: well pics anyway, i didnt get a invite :tap: :roflmaoha0::roflmaoha0::roflmaoha0:

03-31-2009, 10:12 PM
Mmmmmmmmmm that looks great!
Nothing like some dumplings:wings: