Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

November 8, 2012

BBQ: Chicken and dumplings to warm your heart

By Dave Lobeck

CNHI News Service

If you want to make your home smell like heaven, fix a big pot of chicken and dumplings. But, be forewarned. Anyone who walks into your home well not leave until you serve them a bowl of this delicious soup.

The concept of a dumpling is said to have originated in ancient Rome, although the

version we are more accustomed to originated in Europe. The dough was added to soups and allowed to steam or boil until cooked.

Meat was a luxury, and very expensive for most commoners. Dough or “dumplings” were a way to stretch the meat and fill their stomachs inexpensively.

In the spirit of full disclosure, my wife, Liz, makes this dish in our household. If we want to add some outdoor flavor, I smoke a whole chicken instead of boiling it. I'll cover that step further down into the

article.

Ingredients

• 1 whole chicken

• 5 ribs of celery

• 8 carrots

• 4 yellow onions

• 2 cups frozen peas.

• 1 tsp salt

• Chicken bouillon (optional)

• 1 bay leaf

• 1 Tbs whole peppercorns

• Bisquick (original pancake and baking mix)

Place the entire chicken in a large pot. Peel and cut two onions in half. Cut two large ribs of celery (leaves and all) into three to four inch pieces. Place the onions and carrots in the pot. Add a bay leaf and the whole peppercorns. Fill with water until the chicken is barely covered. Bring to a boil and

reduce to a slow simmer. Cook for 45 minutes uncovered or so or until the chicken is fully cooked.

Remove chicken and allow to cool so you can handle it. Pull the meat of the carcass and set aside.

Discard skin and bones.

If you want smoked chicken, smoke your chicken over indirect heat until fully cooked. Bring inside and allow to cool until you can handle it. Pull the meat off and place in a bowl.

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