Ron got me wanting to try some of that pulled chicken and I have been hungry for dumplins so I thought I'd mix the two together and see what I got. It was delicious. I'm going to do a pulled turkey as soon as it thaws.
I put some chicken broth in the pan under a 7 pound roaster. Smoked it at 225 for about 4 hours with apple chips and hickory seasoned with rosemary, thyme and sage pellets. Pulled it out of the smoker right at 145........ Yep... that's breast side down.
Set it in the drippings and covered it tight with foil and back into the smoker. I set the MES on 195 and left it for another couple of hours.
Pulled it and the internal was sittin on 185 - 190. This thing was so tender and juicy... excellent stuff. I pulled the skin off and fried it up like bacon. Some of it was tasty but not as good as I was hopin. I decided not to add it to the dumplins. I also meant to put the chicken in the pan breast side down but I goofed.
Pulled all the meat from the bones.... very very tender... and threw the meat in a big ol pan I had full of dumplins along with the seperated juice from the fat out of the bottom of the pan. This made some of the best chicken and dumplins I've ever had.
Suttle smoke flavor was just awesome. I've never had chicken and dumplins with smoked chicken. I'm going to be eatin on this all week. It made a ton.
Thanks for checkin out my QVIEW.
I put some chicken broth in the pan under a 7 pound roaster. Smoked it at 225 for about 4 hours with apple chips and hickory seasoned with rosemary, thyme and sage pellets. Pulled it out of the smoker right at 145........ Yep... that's breast side down.
Set it in the drippings and covered it tight with foil and back into the smoker. I set the MES on 195 and left it for another couple of hours.
Pulled it and the internal was sittin on 185 - 190. This thing was so tender and juicy... excellent stuff. I pulled the skin off and fried it up like bacon. Some of it was tasty but not as good as I was hopin. I decided not to add it to the dumplins. I also meant to put the chicken in the pan breast side down but I goofed.
Pulled all the meat from the bones.... very very tender... and threw the meat in a big ol pan I had full of dumplins along with the seperated juice from the fat out of the bottom of the pan. This made some of the best chicken and dumplins I've ever had.
Suttle smoke flavor was just awesome. I've never had chicken and dumplins with smoked chicken. I'm going to be eatin on this all week. It made a ton.
Thanks for checkin out my QVIEW.
