Ingredients
Units
Scale
- 1 whole chicken, spatchcocked for even cooking
- 2 tbsp of your favorite BBQ rub (sweet, spicy, or smoky—your call!)
- 2 stalks celery, roughly chopped
- 2 1/2 cups self-rising flour (for fluffy dumplings) or all-purpose flour (for thinner, chewier ones)
- 3/4 cup butter-flavored Crisco (or regular Crisco for that classic texture)
- 1 cup buttermilk (or whole milk for a creamy touch)
- 1/2 cup bench flour (for rolling out dumplings)
- 6 tbsp butter
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp celery seed
- 2 tsp fresh parsley, finely chopped
- 1 tsp all-purpose seasoning (your go-to blend for extra flavor)
- 1/3 cup flour + 1/2 cup water (for the slurry to thicken the broth)
Instructions
- Preheat your smoker to 350°F. Spatchcock your chicken (cut out the backbone and flatten it for even cooking) and generously coat it with your BBQ rub, massaging it into every nook and cranny. Place the chicken on the smoker, close the lid, and let it soak up that smoky goodness for 90 minutes, until it’s golden.
- In a large stockpot, combine the smoked chicken, celery, salt, pepper, onion powder, and all-purpose seasoning. Cover with water and bring to a rolling boil. Reduce to a low simmer, cover, and let it bubble gently for 2 hours to create a rich, flavorful stock.
- Remove the chicken and celery from the pot, then strain the stock to keep it smooth and clear. Set the chicken aside to cool, then shred the meat, discarding the bones and skin.
- In a large bowl, combine the flour and Crisco. Using a fork, cut the Crisco into the flour until it resembles small, crumbly beads. Pour in the buttermilk and mix until a dough forms—don’t be afraid to work it well, as dumplings love a little TLC! Dust a clean surface with bench flour, knead the dough a few times, and flatten it with your hands. Roll it out as thin as you like (thinner for chewy dumplings, slightly thicker for fluffy ones) using a floured rolling pin or even a glass. With a pizza cutter or knife, slice the dough into strips, then cut crosswise to create bite-sized dumplings. Lay them on a floured baking sheet to prevent sticking.
- Bring the strained stock back to a rolling boil. Drop the dumplings in one by one, starting from the edges of the pot to avoid clumping. Sprinkle in the celery seed and gently nudge the dumplings if needed, but resist stirring—they’re delicate! Lower the heat to a simmer, cover, and cook for 20 minutes, checking every 5 minutes to ensure they aren’t sticking to the bottom.
- Create a slurry by whisking ⅓ cup flour with ½ cup water until smooth. To temper it, mix in 3 tablespoons of hot broth from the pot. Pour the slurry into the stockpot and gently stir to thicken the broth. Let it simmer for another 10 minutes.
- Add the shredded smoked chicken, butter, and parsley to the pot. Cook for an additional 5 minutes, tasting and adjusting with salt and pepper as needed.
Serving Suggestion
Serve this smoky chicken and dumplings in deep bowls with a side of crusty bread or Smoke Chops Cornbread to soak up every drop of that flavorful broth.
