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Chicken Stew

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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Tue Feb 08 11 6:55 am    Post subject: Chicken Stew Reply with quote

Remember the wonderful chicken stew (aka chicken & dumplings) that grandmom use to make? Instead of all the painful hours that it took her, you can put this together in less than an hour. Even a caveman can do it. Very Happy

Serves 3 - 4


  • (1) 5 lb smoked chicken or rotisserie chicken from the store
  • (3) 14.5 oz cans of chicken broth
  • (1) quart water
  • (2) tsp dried thyme
  • (1) cracked pepper to taste
  • (2) cups Bisquick
  • 2/3 cup milk
  • Some AP flour for dusting

Pull the chicken and add to a pot with the chicken broth, water, cracked pepper, and thyme. With the burner turned to medium, bring the mixture to a gentle boil.

While waiting for the chicken and broth to boil, start preparing the dumplings. In a mixing bowl, add two cups of Bisquick and the 2/3rds cup of milk. Stir until the flour is a sticky ball. Using the all purpose flour to dust your working surface, dump the dough onto that. Now dust the dough and roll out the mixture until it is about 1/8" thick. Using a pizza cutter, slice out your dumplings to about 1" x 3".

Add the dumplings to the boiling broth, one at a time. I use a butter knife to slide the dumplings into the pot. The dumplings will immediately puff up. Don't mess with them, stir, or anything else. Just walk away for 10 minutes.

After 10 minutes, reduce the heat to a simmer and cover. Check the stew after about 15 minutes and stir gently. Whenever the dumplings have lost their "puff" and have settled in the pot, then it's time to serve.


You can add more liquid if necessary but the ratio of broth to water should be 3:2. The broth has enough salt in it so no additional salt is necessary. You can add more water if you desire less salt in the stew.
My current cookers: 80 gallon vertical tank
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Joined: 03 Sep 2012
Posts: 237

PostPosted: Sat Nov 24 12 6:10 am    Post subject: Reply with quote

Hi Smokin Mike, I am going to givr your recipe a go as soon as I have a chicken. I think some spices like a couple of bay leaves and some Italian seasoning mix would do wonders for your recipe, but thats just me.

By the way, what make is that dutch oven you are using is it cast iron?
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