Sunday, November 11, 2012

Texas Smokey Chicken and Dumplings

It's true.  Texan's do love their BBQ.  It's not just a weekend tribute to the back yard.  It doesn't wait for Spring weather.  My husband is right up there with the best of them.  But, as he says "If I had to do it for a living it wouldn't be as much fun"!  So, he keeps his talents to family and close friends.  I enjoy utilizing the leftovers to create new dishes.  After he smoked a chicken (see South Texas Beer Can Chicken) I tried a new take on Chicken and Dumplings. 
Beer Can Chicken (Leftovers)
2 tsp salt
1 tsp pepper
1/2 small onion diced
2 crushed garlic cloves
2 tsp celery seasoning
1 can low sodium, fat free chicken broth
Place remains of Beer Can Chicken (bones, meat and skin), onion, broth and seasonings in a crockpot and cook on high for two hours.  Any leftover chicken will do, but the hint of smoke and spice from this chicken adds amazing flavor.   Remove the chicken and remove remaining meat returning it to the crockpot with broth.  Turn heat to low and continuing cooking for another hour. 
1 cup flour
2 tsp baking soda
1 egg
1/2 tsp salt
1 tbs cream of wheat ceral (uncooked)
3/4 cut milk
Mix all ingredients together in a mixing bowl including cream of wheat to give dumplings the perfect texture.  Drop small portions of batter by spoon into crockpot with chicken and broth.  Return lid and let cook for another hour.  Do not stir to prevent dumplings from falling apart. Whip 1/4 cup flour and 1/2 cup cold water until smooth and free of lumps.  Stir into chicken and cook an aditional thirty minutes with lid off to thicken the broth.

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