Satisfaction Stew

Smoked Chicken Stew with Homemade Ricotta Gnocchi
🤯 RECIPE INSTRUCTIONS HERE:
Smoked or Roasted Chicken Recipe:
*Preheat smoker to 230F or Preheat oven to 300F (Lower temp in smoker to capture more smoke flavor)
1. Pat chicken dry with paper towels
2. Season liberally all over the chicken with your favorite rub or seasoning mix. I love Hot Dirty Bird from KosmosQ (not a sponsor)
3. If smoking, place the chicken on the top rack and smoke until the most inner portions of the breasts reach 160F . (Takes roughly 2-2.5 hours)
4. Remove from smoke or oven and place on your counter tented with tin foil to rest for 15-20 mins
5. Slice your chicken, removing the legs/thighs, and breasts. Eat the wings
6. Remove the skin
7. Chop up the breasts, legs and thigh meat into little bite sized chunks!
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🍲 STEW RECIPE: (Begin when chicken temp reaches around 140F)
*Ingredients:
1. One onion, diced
2. 2-3 carrots, halved, then sliced
3. 2-3 stocks of celery, sliced
4. 6 cloves of garlic, minced
5. 2 bay leaves
6. 2 cups of low sodium chicken stock
7. 1 cup of heavy cream
8. 1 Tablespoon of flour
9. 1 teaspoon of smoked paprika
10. 4-6 sprigs of fresh thyme
11. Fresh parsley for garnish
*Directions:
1. Heat 3-4 tablespoons of olive oil on medium heat in a large pot
2. Add your diced onion, season with salt and pepper and cook for 2-3 mins
3. Add your carrots, celery and garlic, stir
4. Cook vegetables until softened and then add smoked paprika. Stir and then taste a carrot. Add salt and pepper here if you desire.
5. Add chicken broth and stir
6. Add bay leaves
7. Bring to a low simmer and your chicken SHOULD be close to being done resting now.
8. Go chop of chicken, (should simmer for about 20-30 minutes)
9. Add your chopped chicken to your stew and stir
10. Combine the heavy cream and flour with a whisk
11. Add thyme to the stew, then add cream and stir while you pour.
12. Let simmer for 30-40 minutes while you prepare the gnocchi
13. Add gnocchi and simmer for an additional 20-25 minutes, taste the gnocchi after the time.
14. Pour into bowls, top with fresh parsley and devour!
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👀 RICOTTA GNOCCHI RECIPE:
*Ingredients:
1. 1lb of whole milk ricotta cheese
2. 2 cups of flour
3. 1 whole egg and 1 egg yolk
4. Salt and pepper
*Directions:
1. Combine ricotta and eggs and season with salt and pepper, combine.
2. Slowly sift the flour over the ricotta mixture mixing slowly, DON’T OVERWORK YOUR GNOCCHI.
3. Once the flour and ricotta is combined, loosely, roll out onto a floured surface and shape into a ball. (If your dough is too shaggy, return to the bowl and add another egg yolk) It should be very “pillowy” feeling and soft.
4. Press the dough into a .75-1” thick circle
5. Slice into 1” rectangles (or your preferred size)
6. Lightly roll your squares on a floured surface
7. Press your finger into the gnocchi to create a little dimple (or use a gnocchi board)
8. Add to stew!

Helpful Tools: (Amazon Affiliate Links)
Fine Mesh Strainer for Sifting: https://amzn.to/48fMGh4
Garlic Press: https://amzn.to/3OxNnvm
@KosmosQ Hot Dirty Bird: https://amzn.to/49qgIja

I hope you give this smoked chicken stew with homemade ricotta gnocchi a try! It may just change your life or at the very least, how you look at stews and soups from now on! I appreciate you!

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This is my smoked chicken stew with homemade racotta Yoki this is the best chicken stew recipe that I have ever made ever had ever tried and I hope you give it a try it is so easy on a difficulty scale of 1 to 10 I’m ranking

This a three you can do it if you don’t have a smoker don’t worry you can absolutely roast your chicken with these same exact directions if you are the type that boils your chicken in your soups give this method a try it will make your chicken so velvety soft and

Moist and delicious you won’t even believe it it’ll be a whole new texture difference for you to try and you probably heard me mention in that beginning title homemade rotta niaki yes these pillowy soft dumpling like NIS will be the finishing touch to our stew that will absolutely warm your bones and

Your hearts if you’re hungry just hearing about this I’d love for you to go ahead and season that like button heavily and take a big bite out of that juicy subscribe button if you haven’t already now let’s get cooking let’s start with preparing our chicken if

You’re using a smoker like a pet smoker like this Halo Prime 1500 or whatever else you have go ahead and preheat that to 230° F if you’re going to roast this chicken in your oven go ahead and preheat your oven to 300° F now to prepare our chicken for smoking or

Roasting go ahead and dry it off with paper towels I’m going to season this bird with my absolute favorite bird seasoning hot Dirty Bird from from Cosmos Q if I’m doing any kind of poultry this is my go-to seasoning I’ll link it in the description if you’d like

To scoop it up you are welcome to use your favorite rub or try a seasoning combo like salt pepper smoked paprika garlic and onion powder and a touch of cayenne you can’t go wrong with a seasoning blend like that just mix and match and and examine and try new

Different measurements as you go season the chicken all over patting it down as you go be sure to lift the skin off the breast and have a buddy season those breasts up while you lift up that skin there we go now that our bird is ready

Go ahead and drop it in the smoker on the top rack or in your oven and we’re going to cook it until we’re at 160° F in the internal portion of the breast now while our chicken’s cooking let’s go ahead and prepare the rest of our ingredients you’re going to want one

Whole onion diced up two to three carrots sliced two to three celery socks sliced and six cloves of garlic minced up you can use a garlic press if you want here if you don’t have one I’ll link in the description below now when your chicken is around 140° F internal

Use a meat thermometer to check it we’re going to go ahead and start cooking our stew toss in 3 to four tablespoons of extra virgin olive oil toss those onions in and give them a healthy pinch of salt and pepper you want to cook those onions

For about 2 to 3 minutes and then go ahead and add your carrots celery and garlic stir those up to combine and let all those flavors and Aromas begin to come together and fill your house with those amazing smells once those veggies have become softened give them a taste

To see if they need seasoned try a carrot add more salt and pepper to your liking and now we’re going to add two cups of low sodium chicken stock why low sodium I prefer not to let the stock dictate how my stew or soups are seasoned that’s the that’s that’s me you

Do you add two bay leaves cuz you know they don’t do anything stir and bring it to a low simmer and let it go while we go get our chicken ready when your chicken reaches that 160° F internal on the breasts go ahead and remove it and

ENT it with foil just to let it rest for about 15 to 20 minutes let your stew slowly simmer during this portion it’s going to be fine now after your chicken’s rested go ahead and slice it up I like to start with the legs and thighs using your knife follow right

Along the line of the legs carefully slicing that skin through to the front of the bird and cut right through do the same on the other side and cut the breasts I prefer to start from the sides of the breast and cut with the knife feeling along the ribs of the bird and

Cut right above them all all the way to the breast bone then cut down from the top and remove the breast and tender meat all at once don’t worry about those wings just go ahead and slice them off and eat them up okay you enjoy those you

Deserve it now remove the skin from the breasts legs and thighs feel free to go ahead and eat that too if you’re like it’s delicious slice out any meat that you may have missed and now go ahead and chop up all that delicious and Incredibly juicy meat roasting or

Smoking your chicken for your stews is so much more flavorful than just tossing it in the broth and boiling it to death we want to add flavor here and add complexity to the soup and these methods will do just that once you have your chicken all chopped up to your liking

Add it to your simmering stew the Aromas in your house should be absolutely magical right now now you’re going to want one cup of heavy cream trust me you want heavy cream we’re making a stew here add 1 tblspoon of flour and whisk it up now go ahead and add three to five

Springs of fresh thyme to your stew along with with your heavy cream mixture and get it stirred up let it simmer and let that heavy cream and flour do its magic while we go ahead and make our ricot Yoki for Ari we’re going to need one pound of whole milk Ricotta and one

Egg plus one egg yolk add a little bit of salt and pepper stir that up and then grab two cups of flour this part’s important using a fine mesh strainer if you don’t have one I’ll link to one below sift your flour over your ricot mixture don’t overwork your nyi that’s

What makes it tough less is definitely more here lightly combine the flour and ricotta a little at a time sifting the flour over the ricotta mix as you go get your hands in that pillowy cheese dust and mix lightly now sift a little bit of flour onto your work surface and turn

Your dough out onto it it should be pretty Shaggy that’s okay like I said don’t overwork it now form it all into a ball and just press it together once you have it all pressed together press it down into a flat round shape about 3/4

Of an inch to 1 in thick now cut them into into strips you decide how large you want them I like mine a little bit larger more like small dumpling size nooki literally translate to English as lump so those perfectly sized little potato noi that you’re used to seeing

Are not what we’re going for here but can be if you want these ricot Andi should be so pillowy soft you just want to rest your head on them and just take a little snooze anyway cut them into little lumps as large as you like it’s okay if they’re many different sizes now

Just press your finger into them to create a little dimple into the lump if you have a noi board or paddle you can absolutely use that but using your finger will create that rustic and honestly much more traditional look of the nooki of times’s long gone after

You’ve dented the noi sift a bit more flour onto your work service and just give them a little roll at this point your stew should be simmering away and beautifully thick add in your fresh ricot andyi stir and let them simmer for another 15 to 20 minutes after that time

Test one of them they should be perfect pillowy soft and luxuriously satisfying when you taste them you’ll know exactly what I’m saying it should make you smile fill your bowl top it with fresh parsley let it cool it’s boiling lava hot right now and then devour it my friends I hope

You enjoy one of the most satisfying meals that I have ever personally made as always I appreciate you thanks for watching and I’ll see you on the next one