Étapes

• Step 1

  When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

  00:15

  325 ˚F / 163 ˚C

• Step 2

  Heat oil in a large pot or Dutch oven. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown half of chicken directly on the grill grate and half in the pot/Dutch oven. Remove partially cooked chicken and save the pot drippings.

  Ingrédients

  • 1 Tablespoon huile d’olive

  • 3 Pound whole chicken or 2-3 pounds chicken pieces

  • 3/4 Teaspoon kosher salt, divided

  • 3/4 Teaspoon black pepper, divided

• Step 3

  Add chopped celery, carrots, onions, thyme and garlic to the pot with the drippings and cook on the Traeger until the vegetables begin to soften. Add chicken, bay leaves and chicken stock. Bring to a simmer and cook until the chicken is cooked through, about 20 minutes.

  Ingrédients

  • 4 Stalk celery, chopped

  • 4 Medium carrots, chopped

  • 2 Medium onions, chopped

  • 2 Teaspoon dried thyme

  • 2 Clove garlic

  • 2 Whole bay leaves

  • 2 1/2 Quart Bouillon de Poulet

• Step 4

  Remove and discard bay leaves. Transfer the chicken to a plate. When cool enough to handle, shred chicken and return it to the pot, discarding the skin and bones.

• Step 5

  In a small bowl, whisk together 1/2 cup flour, 2 cups of the cooking liquid, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk the flour mixture into the pot and cook until slightly thickened, about 8 to 10 minutes.

  00:08

  325 ˚F / 163 ˚C

  Ingrédients

  • 1/2 Cup farine blanche tout-usage

  • 1/4 Teaspoon sel cachère

  • 1/4 Teaspoon poivre noir

• Step 6

  For the Dumplings: Whisk together 2 cups flour, baking powder, baking soda, salt and pepper in a bowl. Whisk in the butter, buttermilk and parsley.

  Ingrédients

  • 2 Cup farine blanche tout-usage

  • 1 Tablespoon poudre à lever

  • 1/2 Teaspoon bicarbonate de soude

  • 1/4 Teaspoon sel cachère

  • 1/4 Teaspoon poivre noir

  • 6 Tablespoon bâtons de beurre non salé

  • 3/4 Cup babeurre

  • 2 Tablespoon fresh flat-leaf parsley leaves

• Step 7

  Decrease Traeger temperature to 275°F and drop the mixture into the simmering broth with a spoon. Simmer, covered, until the dumplings are cooked, about 15 to 20 minutes. Serve the chicken and dumplings sprinkled with additional parsley for garnish. Enjoy!

  00:20

  275 ˚F / 135 ˚C

  Ingrédients

  •  finely chopped fresh flat-leaf parsley, for garnish