SMOKED CHICKEN STEW WITH HERB DUMPLINGS
My mother often cooked this dish when my family camped out. If you have leftover cooked chicken, use that instead of the smoked chicken, though the smoky taste is great in this dish.
Yield serves 8 as a main course
Number Of Ingredients 22
Steps:
- Prepare a campfire or wood-fired grill for cooking with indirect heat.
- Bring the stock to a simmer in a large stockpot. Keep warm on the fire.
- Brown the bacon in a Dutch oven until lightly crisp. Remove the bacon and one-third of the fat. Add the leeks and sauté for 5 minutes. Add the celery and carrots and sauté for 5 minutes. Add the potatoes, celery root, and warm stock and bring to a boil. Cook for 10 minutes, then add the smoked chicken, salt, tarragon, and thyme. Return to a simmer. Cover and cook at a low boil until the potatoes are tender, about 20 minutes. Stir in the parsley, bacon, and cream. Add the white pepper and additional salt to taste.
- To make the dumplings, stir the flour and baking powder together in a bowl. Stir in the salt and herbs. Beat the milk, butter, and eggs together in a bowl. Stir into the dry ingredients until just combined. Stir in the cheese.
- Place the dumplings by spoonfuls on the top of the stew, cover, and cook for 10 to 12 minutes, until the dumplings are plump but firm. Take the cover off for the last 5 minutes if a smokier flavor is desired from the fire.
- Serve in bowls with one or two dumplings per serving.
SMOKED BUTTERMILK HERB CHICKEN BREASTS
We use a Smokenator and Mesquite chips to smoke these boneless skinless breasts. The buttermilk marinade keeps them super moist and juicy without having do an entire chicken or even bone-in skin-on breasts. I am sure it would work just as well with either, though smoking times would definitely have to be increased. The chicken breasts that I have used were huge, so if yours are not as thick, check them sooner. You can also change up the herbs to your liking. Marinating time is not included in the prep time.
Provided by under12parsecs
Categories < 4 Hours
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except for the chicken in a blender. Pulse until smooth. Pour over chicken and let marinate in a non-reactive covered dish or plastic zip top bag for 4-24 hours. The longer the brining time, the more flavor they will pick up.
- Remove chicken from the brine and pat dry on paper towels, otherwise the chicken may be too salty.
- Place breasts on the rack of a Weber grill fitted with the Smokenator 1000 filled to manufacturers directions with water/charcoal/wood chips once the temperature of the grill lid is stabilized around 215-230 degrees. Smoke for about 1 1/2-2 hours, being sure to keep the temperature steady and adding charocoal/wood chips as needed to keep a steady amount of smoke.
- Allow the breasts to rest for 5 minutes, then slice and enjoy!
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