PIT BARREL® CHICKEN AND DUMPLINGS
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.
INGREDIENTS
- 2 small chickens
- Olive oil
- 1 box chicken broth
- Chicken bouillon
- 2 cups Bisquick
- Garlic salt
- Salt and pepper
- Flour
- 2/3 cup milk
DIRECTIONS
- Cook chickens in Pit Barrel® after coating with olive oil and seasoning.
- Let cool and remove meat from bones. Set meat aside.
- Fill large pot with broth and water. Add carcasses, bouillon and seasonings. Simmer 20–25 minutes.
- Remove carcasses carefully.
- Chop or shred reserved chicken meat.
- Mix 2 cups Bisquick with 2/3 cup milk. Season with salt and pepper.
- Roll dough with flour and cut into 1-inch squares.
- Add dumplings to simmering broth, stirring to prevent sticking.
- When dumplings are nearly cooked, add chicken back to pot.
- Cook on low 10–15 minutes until broth thickens. Let sit before serving.
