Cozy Holiday Smoked Chicken and Dumplings | Ultimate Winter Comfort with GYAO Platoon Sergeant!

Описание: Chase away the winter chill with this hearty Smoked Chicken and Dumplings – the perfect soul-warming holiday soup! We're using two whole smoked (or rotisserie) chickens for that deep, smoky flavor, paired with flat rolled dumplings in a rich broth boosted by Grill Your Ass Off's Platoon Sergeant SPG for the ultimate savory punch. A touch of Willie Pete Chicken seasoning adds garlic-pepper depth, and their smoked salt ties it all together. Veteran-owned GYAO makes this classic even bolder – ideal for festive gatherings or cozy nights in! 🔥
🍲 Serves 12-16 (doubled recipe).
📌Ingredients (doubled for 12-16 servings):
2 small to medium whole smoked or rotisserie chickens (about 3-4 lbs each, shredded – yields ~8-10 cups meat)
20-24 cups store-bought chicken broth/stock (start with 20 cups; add more if needed for desired consistency)
💥Optional veggies for extra flavor: 1 large onion (diced), 4-6 celery stalks (chopped), 4-6 carrots (chopped)
2-3 tbsp Grill Your Ass Off Platoon Sergeant SPG (salt, pepper, garlic base – adjust to taste)
1-2 tsp Grill Your Ass Off Willie Pete Chicken Seasoning (for extra garlic-pepper kick)
Pinch of GYAO Smoked Salt (to enhance the smoke)
💥Optional: Fresh parsley, splash of heavy cream for richness
📌For the flat dumplings (doubled):
4 cups all-purpose flour
1 tsp baking powder (optional, for tenderness)
2 tsp salt (or less if using Platoon Sergeant in dough)
4 tbsp shortening, butter, or chicken fat
1.5 - 2 cups cooled broth (from the pot)
📌Instructions:
Shred the chickens: Pull apart the two smoked/rotisserie chickens, discarding skin and bones. Set aside ~8-10 cups shredded meat. (Pro tip: Smoke your own chickens low and slow with Platoon Sergeant for max flavor – 225-250°F for 3-4 hours!)
Build the broth: In a large pot, heat 20 cups chicken broth. If using veggies, sauté onion, celery, and carrots in a bit of butter or oil first, then add to broth. Season generously with 2-3 tbsp Platoon Sergeant SPG and 1-2 tsp Willie Pete. Bring to a gentle simmer for 10-15 minutes to infuse flavors. Add a pinch of smoked salt. Taste and adjust – it should be boldly seasoned since dumplings will absorb some.
Add chicken: Stir in the shredded smoked chicken. Simmer on low while making dumplings. (Add extra broth if it reduces too much.)
📌Make the dumplings: Mix flour, baking powder, and salt. Cut in shortening until crumbly. Gradually add 1.5-2 cups cooled broth, stirring to form a soft dough (not sticky). Knead lightly on floured surface.
Roll and cut: Divide dough into quarters. Roll each very thin (1/8-inch) on floured surface. Cut into strips (1-2 inches wide, 3-4 inches long).
Cook dumplings: Bring broth to a gentle boil. Drop strips in a few at a time, stirring gently to prevent sticking. Reduce to simmer, partially cover, and cook 15-20 minutes until dumplings are tender and broth thickens.
Finish: Stir in parsley or cream if desired. Rest off of heat for a few minutes. Serve hot – it's a holiday hug in a bowl!

This doubled version uses pre-made stock and ready-to-go smoked/rotisserie chickens for ease, while maximizing GYAO's Platoon Sergeant as the star seasoning (perfect SPG for broth and chicken).

📌📌The 20-24 cups broth gives a hearty, soup-like consistency – start lower and add as needed during simmering.

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