Steps

• 1

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

  325 ˚F / 163 ˚C

• 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.

  325 ˚F / 163 ˚C

• 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.

  325 ˚F / 163 ˚C

  00:20

• 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.

• 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.

• 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.

• 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!

  275 ˚F / 135 ˚C

  00:20