I’m so delighted that there was someone else besides my Nana who left her Chicken pieces whole while cooking. When l was 15 (in 1975), l made Chicken & Dumplings for her... My Nana knew immediately, l had cut my Chicken before cooking it! I asked her, “How?”. As delicately as she could, she informed me my Chicken was, “Dry and over cooked”. Then she invited me over to her house to show me the proper way to make Chicken & Dumplings. I’m 61 years old now and I can eat Chicken & Dumplings without smiling and thinking about my Nana. The photo you shared of your Grandmother was so sweet, and the expression on your face was beautiful! ♥️👍🏼👏🏼👏🏼👏🏼👏🏼👏🏼
My dad was from Yorkshire and he made the best baked suet dumplings with braised meat & gravy in the world! He's been gone many years now... but I still remember those dumplings!
Those rolled out egg noodle type squarish "dumplings" were what we put in a chicken stew "bot boi", or pot pie. The recipe came from the Pennsylvania Germans, or what we called the Pennsylvania Dutch (Deutsch). Dumplings to us were baking soda, flour, and milk biscuits, seasoned with salt, pepper, and sage, and steamed atop the fully cooked chicken stew during the last minutes of cooking. My grandmother had a kitchen coal stove and her soups and stews simmered on the back burner all day, filling the house with the most wonderful smells. She'd sneak small bowls of soups or stews to us when we came in to practice our piano lessons on that old Victorian upright piano of hers--the one with limbs, never legs. On a cold rainy late autumn/early winter day, nothing beat it.
My grandmother, born and raised in WV, called yalls dumplings "drop biscuits" and that's how she did her chicken and dumplings. My mom, born and raise in Texas, does the Pennsylvania Dutch dumplings. That is my preference as well, but I would also never refuse a good pot of chicken and dumplings regardless haha
My wife makes fluffy dumplings. The cover never comes off before 20 minutes. This gives a much fluffier dumpling. For a desert treat make applesauce and then put the dumplings on top of the apple sauce to cook. Leave the cover on for 20 minutes and enjoy your trip to heaven.
@@geminiXXX This grandma was Pennsylvania Dutch, so we had dumplings in that style. I never knew my Slovak grandmother, so I don't know how her dumplings would have been.
I love hearing about the Royal chef's version of this dish!!! My grandmother made fabulous chicken & dumplings, which, I think because of WWI, the whole family always called "chicken & 'doughboys'." The dumplings were spotted with herbs and were like none other I've tried but I feel like her cook's spirit entered my bones so maybe I could try! From the time she was a young teen, my grandmother was a cook in the largest and most well-known logging camp in Montana (@1910). She & her mother were the cooks; a girl helped with washing and a man chopped wood and built fires. Men from all over the tri-state region flocked to the camp because of the food and once there was a riot when camp managers tried cutting (huge) pies into 5 pies instead of 4! My grandfather was a logger and Grandma continued to work there for some time after their marriage.
This is fascinating. Here in Canada, in our family, at least, we never touch the lid once the dumplings are in the pot, much less turn the dumplings over. We don't want them to "fall" and be heavy.
Dear Mr. McGrady, I love the cartoon opening of your show! It is so fun, and lighthearted; it is a precursor to what we are about to witness as you cook and dispense your wisdom through your recipes! Please, keep making these wonderfully well produced and well lit videos. Your recipes are awesome, easy to understand and equally easy to follow the directions! Thank you, again!
@@Darren_McGrady you need to come and visit in New Mexico. Our number 1 agriculture product is chilis. It smells so good in the fall when the stores roast chilis for their customers.
Really looking forward to trying this recipe. Dumplings were a favorite growing up too many years ago. Also Thanks for telling us about the lines in the chicken breast. Organic for me from now on! Cook on Sir!
My favorite! I do have a recipe for dumplings so fluffy they're just amazing. They're called "feather dumplings" from the 100th anniversary edition (Oct 1996) of the Fannie Farmer cookbook on p. 239. 1 c flour, 1/2 c fresh bread crumbs, 2 tsp baking powder, 1/4 tsp salt, 1 beaten egg, 2 tbls melted butter, 1/4 c minced onion (I usually omit), 1/2 c milk, 1 tbls minced fresh parsley, freshly ground pepper to taste. Combine dry ing and wet ing separately, then mix together. Drop in bubbling broth, cover, steam 20 min without peeking! No need to turn. I hope you try them. They are light as feathers. Cheerio!
@Lo V My experience with German dumplings is they tend to be heavy and doughy. These are so fluffy it's hard to find something to compare them to. I hope you try them!
I make chicken and dumplings almost exactly like this but I use lard. I learned this recipe from my grandmother, she was English and was born in Liverpool. So I have a lot of English in my bloodline. I do love watching you cook, you make it look so easy.
Never had this particular meal (which I will now be trying), but we frequently had stew and dumplings when I was growing up. Dad would mostly use neck of lamb for the stew, and the dumplings were always made with suet, pepper, and chopped mint from the garden. He would also use a suet pastry for a bacon clanger, which he served us with pease pudding and gravy - delicious!. (Damn, thinking of all this is making me teary-eyed - Miss you, Dad!)
I made curried chicken and dumplings last weekend using chicken thighs and carrots in a curry sauce. The dumplings were ‘spinners’ where the dumpling mixture is rolled between the hands into a sort of small worm shape, then dropped into the pot and the pot is then covered. They cook through quite quickly and take in the curry flavor and add texture. Delicious.
Talking about dumplings-with-everything reminded me of my childhood in the UK. My mother's family were Northerners and used to living in cold harsh winters. As a family, we were often treated to her 'rib-claggers': mostly dumplings and something, or rich soft pastry apple pies, or pasties as long as the plate was wide. Dumplings are still a family favourite and I usually add chopped fresh Thyme to mine, especially with a beef stew which can handle the strong flavour. Lovely video to watch, thank you.
For my recipe(the way my mom made them and taught me how to) I boil whole bone-in chicken thighs with water and chicken broth. I add chopped onion, celery, carrots, celery seed and fresh garlic. Once the chicken is cooked through I prepare the dumplings according to the bisquick instructions and add them on top to cook. Once they are done it's time to eat. I love how fluffy they come out. I do like the idea of making the broth a bit creamier, though so I might try that. I prefer the dark meat, though as does my mom and sister.
Moro aqui no Brasil e gosto muito de ver o Darren cozinhando e compartilhando o seu saber gastronômico e cultural. E claro, vez em quando ele solta umas pérolas sobre a família real.
I make chicken or beef and dumplings, using suet. My dad was a butcher and I remember him bringing home the real suet for my mum to grate. I make them exactly the same but cook with 10 minutes lid on and then 10 minutes lid off, so they dry just a little bit but stay in the steam. My favourite winter food! 👍
OH MY goodness, what a wonderful chicken and dumpling recipe. My mother used to make them and they were to die for. I have never made chicken and dumplings in my life, I could never replicate those of my childhood memories. Great video!!!!
I just love when you share the little mementos and memories you have like the hand-written notes, photos of both the Royals as well as those of your own family! The one of your grandmother was especially sweet.
I love this recipe! I made it once for some friends on a Sunday and now it's become a staple at weekend meals. Thank you for all you do Darren. Amazing recipes and wonderful stories. Her Majesty is one of my favorite people and I make her favorite chocolate cake as often as I can.
This is how folks in Kentucky make their Chicken and dumplings. The only difference is a whole bird is used. Usually an older bird. My mom put in a few peas for color. So fun to see the history of people in their foods.
Excellent info on chicken. I''ll be watching for that at the grocers from now on. Thanks for sharing. I usually do the rolled dumpling, but they absolutely should NOT have leavening ...therefore, all-purpose flour.
My mom made a basic recipe, baking powder, flour, salt, milk. She dropped them in soups still wet and we loved them. They were so light but so filling. She was a fantastic cook!! Love your videos!!
Grew up in Michigan, Scottish/Dutch/Czech/Blackfoot..... we had these chicken and dumplings several times a month! I can smell my mom's kitchen and see her dropping the dumplings in! Part of my comfort food menu!!
My grandmother was born in 1893, she made dumplings a lot, a cheap meal for someone in a budget. Being from the south our dumplings are flat and usually rectangular with no vegetables save maybe onion, have you ever tried southern dumplings and if so what did you thunk of them?
I love this recipe & I have made it several times since discovering it. Today I made it for supper, but realized last minute I didn't have enough flour. Instead of the dumplings I used spaghetti noodles. I just drained the juice separate from chicken & veggies and cooked the noodles in the broth & cream. It just made an already loved recipe more delicious 😋 .......Thank you Darren. 😊
I’ve had lots of southern U.S. chicken and dumplings...fluffy biscuit types as well as the rolled flat “noodles” which are often called Chicken and Pastry or simply Chicken Pastry. All delicious I say. Excellent recipe as usual. I always forget that *suet* is used. 👍
That looks amazing. My Grandma made the best southern chicken and dumplings ever. She passed the recipe to me and my kids ask for it at least twice a month. Talk about a comfort dish!
She would use an entire chicken (fresh from the farm) she used the liquid from cooking/boiling the chicken to add her “drop biscuits” in with a spoon. She would cut up the chicken and add it back in with the dumplings and it was so delicious.
My Irish and English Nan made the BEST beef stew, and she always put "Drop"dumplings on top! The only thing she did differently was add parsley to her dumplings. That stew and dumplings and her Macaroni Cheese were the only dishes my Italian and French grandfather would "Let" her cook! He cooked everything else LOL they BOTH lived to be 97!!
I’m from Kansas and my mom’s chicken and dumplings were my favorite. She rolled them out into large rectangular noodles that she simmered in the broth of a whole boiled chicken (cut into pieces removed from the broth) with the onions, celery and carrots. She always added a bay leaf to the stock pot when cooking the chicken. I believe this method is called southern style. I’ll have to try your recipe as I have never completely mastered my mom’s.
Coincidentally I just made crockpot chicken and dumplings (well, my home health aide did the making of it, I told her what to put in) a couple of weeks ago after a long chickydumplin hiatus...your version looks awesome though! My main differences are also adding mushrooms, garlic, sage and paprika (and it may sound weird but occasionally some dill in the dumplings) and since I can't eat celery anymore I use celery salt to taste so I still get a little celery flavor that way. It's yummy!
This is definitely the lightest, most wholesome chicken and dumplings recipe I’ve found. We monitor cholesterol in our cooking and I could easily make this without tons of cholesterol. I tend to sub healthy oils for butter and I’m sure that would work well here too.
Wow! That is an elegant chicken and dumplings recipe! That looks fabulous! But wait! Darren’s back!!! No update. No mention of the lapsed time: no videos for nearly a month. Hey, these are pandemic days; hence, this viewer was worried about your health due to your absence. Good to see you...ahhh....and Winston!😁
@@Darren_McGrady, Cool! I am glad you are well and survived the storms!😁! Only “two videos???” Wow! I guess I truly enjoy them, for those two missed weeks of videos felt like months of absence!😂😂😂!!!
Except for the dumplings our recipes are pretty similar. The dumplings, thanks to my southern grandmother, were typically biscuik and milk, combined with a bit of butter, rolled out thin and cut n to strips which were placed in a cross pattern in the pot on top the simmering stew. No need to flip them due to their being very little space between the layered strips that the bubbling stew would simmer up through the small space and coat the top of the strip dumplings.
I live in southern Germany, and we make dumplings a little differently. Sometimes we use potatoes, but more often than not my grandma uses stale bread to make a sort of "poor man's potato dumpling". The bread gets soaked in hot milk to soften, then she seasons it with lovage, salt, pepper, and bits of bacon. Then the dough gets rolled into balls and boiled. For the chicken, my nan always uses a leftover whole chicken that's been used to make broth. She shreds the meat and cooks it in a sauce of stock, white wine, and cream. Then all that goes over the dumplings. It's one of my favourite dishes! I actually prefer the bread dumplings over the potato ones.
When you were Cutting the Onions 🧅 and looking at the camera, I was afraid you were going to cut your fingers but bbeing theProfessional cook that you are you didn’t. You are amazing
Welcome back, Darren!🎈🤩 Glad you're safe and sound after the huge snow storms. What a lovely recipe! Makes me SO hungery, I'm definitely going to make this. Thanks for a great idea for Sunday evening supper, or something wholesome on a rainy day.
Thanks for your recipe about Chicken Dumplings . My recipe is- I do cook Chicken first & vegetables . Then mix eggs & flour & drop a spoon full inside hot Chicken pot . And it's done . ( I do like your butter sauce . )
I make the flat rolled out dumplings. I use all purpose flour and add baking powder, salt, shortening and milk. I make chicken breasts, skinless and boneless in a chicken broth but no vegetables. I add bay leaf and parsley, rosemary and savory. Then when I mix the dumplings I add dried/fresh parsley to the flour and when I add the milk it makes a sticky batter which I roll out in flour. I don't use milk or cream in the broth, the flour from rolling out the dumplings thickens the broth. My husband loves them. I learned from my mom. Yours look interesting though. We don't really care for the drop dumplings. I would definitely try yours though. They look amazing. Love your videos.
I am British and make this dish all winter. I just love it and love the way you do the dumplings and chicken. I brown my chicken a bit in butter before putting in with the vegetables. Thank you for the hint on making the dumplings in balls and smaller. I just put my in in spoon portions. Shall try it your way next time. Best comfort food meal I have ever cooked and tasted. Thanks for your recipe.
Ah this makes me hungry. For those who can't get self-raising flour or don't have it to hand, remember to just add 2tsp baking powder to 1cup of AP flour. I do a similar dish, but I add chopped dried mushrooms and tarragon at the stock stage and I knead wild garlic leaves and cracked pepper into the dumplings. At the final stage (after turning the dumplings) I add some grated cheese and a little nutmeg or mace to the top and stick it under the salamander (or broiler) to crisp and cobble.
1960's American version - sauteed chicken breast, a can of Campbell's Cream of Mushroom Soup, a can of Campbell's Cream of Chicken Soup, a can of Milk. Bring to a simmer then add dollops of Bisquick's dumpling recipe. 10 minutes uncovered, 10 minutes covered. Serve with green peas and lots of black pepper.
My family loves ‘fluffy’ dumplings. They are made much like yours only the dough is softer (we use milk and lard) and it is dropped by teaspoon full into the broth. It will thicken the broth perfectly. We used peas and carrots and sometimes corn. To make the broth we used either an old hen or capon. Many families used the ‘slick’ dumplings. They were rolled and more similar to thick, wide noodles. I like both but the fluffy dumplings are my favorite!! Thanks for sharing your recipe!
Thank you Chef! I love your videos because they always include a lesson. My grandparents had chicken coops, in Buffalo, NY until the health department disallowed it. Matzo Balls are delicious made with chicken fat for soup. I can make this before I leave with my son for my 55th birthday. Dreading this one. Where did the time go? BTW, I’m embarrassed about my recipe after seeing yours. Cheers. My best to you and your family and Winston❤️🇺🇸🇬🇧
Dottie E, Happy Birthday to you. Don't dread turning 55, celebrate that you are getting wiser. I hope you have a wonderful time celebrating with your son and this year provides lots of happy memories! Blessings.
I make the stock and refrigerate it to separate the fat from the broth. I place frozen biscuits along with 1/4 cup of uncooked grits in the fat free broth and let them cook for 15 minutes before cutting each biscuit into 6 or 8 pieces. I add the chicken to warm through. Season to taste and serve. I'll be trying your version as it looks wonderful.
I make it by boiling a whole chicken and I cook it quite a while. I dice the onions and carrots and celery very small. And the dried parsley. I use busquick to make the dumplings. I just spoon them in and don’t roll them in my hands. I don’t turn them over to cook on the other side. This is what we do in my family forever. It surprises me how much people love it. The dumplings don’t come out right in New York, but in California they come out perfectly. Incredibly light and fluffy and melt on your mouth. Some of them melt a bit into the broth so it is a bit creamier. Maybe the humidity in the air in New York maybe I should use less liquid. I have tried but it is just not the same. I will try it this way next time it looks delicious!
Absolutely spot on Darren, that’s exactly how I make my dumplings 👍 but I always do them in the oven and leave the lid off for the second half of the cooking so they crust up and colour a bit on top 😋
Unfortunately I can't eat the round drop dumplings as we call them. I grew up on rolling the dough out,cutting into pieces and dropping into broth to cook. The flour that was on the dough when we cut them, helps thicken the broth when put them in the pot. Lots of parsley,yes. The round dumplings are soft on outside and dryer on inside. The flat ones,we call sliders are tender throughout like thick noodles.
I make mine with drop dumplings, no real shape, I also.use a whole roasted chicken, my chicken & dumplings takes 2 days as I roast the chicken, debonair it, then roast the bones in water and vegetable scraps for 10-12 hours from about 8 or 9 at night till the next morning, then I finish making my broth part of the recipe , I usually have it ready for a 1:00 lunch...... and plenty to spare and share with friends........... I'm a huge fan of parsley, and butter, so those are an absolute must in mine. Thank you for you videos!!!!
Thanks Chef! I learned I need to turn my dumplings and cook the other side. Making the gravy, the technique of slowly adding the hot broth by ladle, makes the best consistency and taste. Keep wisking and adding broth. I'm impatient and add broth all at once. Doing your approach actually makes for a faster gravy, instead of waiting for it to bubble.
I love the idea of just chucking the chicken breasts in whole and then cutting them up later, avoiding the need to hack up raw chicken on the chopping board. Using that as an opportunity to thicken the stock is also magic.
In sweden we make raw potato dumpling with Salted bacon lardons inside in the north and Boiled Potato dumplings with Smoky bacon and sauteed onions inside in teh south. I prefer to eat them with melted salted butter but some prefer some lingonberry jam. Always room for surplus bacon on the side to.
I start with a whole chicken. When tender, I pick the meat off and put it back in the broth with the vegetables. I add turmeric for color and sometimes some saffron. I thicken the broth and then I make something halfway between a biscuit dough and a noodle dough and roll it about 1/4”. I cut either squares or rounds and put them in the simmering stew for about 15 minutes… Sometimes, when I’m feeling really lazy, I use pillsbury biscuits in the can…. I just roll them flatter and cut them into quarters…
I like to put some squirrels in a slow cooker then pick all of the meat from the bones sautee some onions celery bell peppers and garlic I like to use Swanson's chicken broth here in the states across the pond from y'all thicking it with some roux and my dumplings I like to use all-purpose flour baking powder splash of 7-Up cola some sugar salt and heavy cream roll them out on a floured dusted cutting board bring the squirrel meat and vegetables and chicken stock to a rolling boil add crushed black pepper some cayenne garlic and onion powder throw in the dumplings and you have a Cajun special squirrel and dumplings all the way from Louisiana south of New Orleans. I truly love your cooking videos! God bless
Im the U.S., pretty much only us southerners make chicken and dumplings. I make them almost the same way as you , only my dumplings arent quite as big , and we make them in a big stew pot. Also, I cheat and cut up canned biscuits into fours , rolled in flour and put in boiling pot of chicken w chicken stock , and cream of chicken soup.
You can use lard for the dumplings too. That's what my grandma always used. Then again, she was a true American southerner. She thought there was nothing a healthy spoonful of lard wouldn't make taste good. Based on all of the cooking I ever had of hers, she was right. By the way, is our family the only one on the planet that eats chicken and dumplings over mashed potatoes?
Lard is great for our brain and it tastes amazing, IMO. Your grandma was ahead of the times. I think chicken and dumplings would taste nice over mashed potatoes though I haven't heard of this combo before. Thanks for sharing!
I grew up with my Southern grandmother's rolled, flat dumplings. I never had the other kind until I was an adult. Good, but just not the same. We all like the ones we grew up with. Like Mom's meatloaf. Oh, and the chicken was always a stewing chicken. I once saw her kill one. She went out, grabbed it by the neck and swung it overhead in one quick motion. I was traumatized for days. LOL.
My Grandma made the best chicken and dumplings but the chicken was never in the same pot as the dumplings and there wasn't any vegetables in the gravy. She'd make a roast chicken and w/ the drippings, she'd make a pot of gravy. Then mix 1 cup self rising flour and 1 cup milk. Then drop the mix into the boiling gravy by tablespoonfuls. If she had a large crowd, she'd double the mix recipe. Then she'd put the lid on the pot, turn the heat down and we'd play a few hands of rummy and the dumplings would be hot and fluffy. I loved them better when she'd put plenty of pepper in the mix. Even the dog would whine for a dumpling and he was the pickiest eater ever.
I did a wonderful seafood and dumpling recipe that came out amazing using butter, self-rising flour, and fresh herbs over the last winter. Also, thanks for the distinction between non-GMO chicken breasts. I have been hearing for years that organic chicken was better, but never really knew why. I will be looking for the white stripes in my market...
There are many places around the world where ATORA is not available, where we Brits live. I make mine with frozen butter which I grate. Local products on cooking shows youtube should consider this.
the one thing in life i love is atora suet dumplings, but i hate stew or anything like that so i bake them off on a tray in the oven YUM YUM YUM!! liver and onions with creamy buttery mash thick lashings of bisto gravy with baked dumplings on the side mmmmmmmmmmm thats pure british comfort food , heaven on a plate!
To make dumplings I use one egg, butter the same size as the egg and cream of wheat about the same size as the egg, mix it up refrigerate for a couple hours then drop a half spoonful into the chicken or beef pot add chives the dumplings will expand to 3 times the size.
The Southern way is rolled dumplings and they needn't be short. I like how you included veggies in your finished product. I might add some fresh English peas at the very end! Believe it or not, we serve our Chicken and Dumplings over mashed taters. I wasnt aware the English ate Chicken and Dumplings! It made me feel good that they do. If I want balls and broth, I make matzo ball soup with veggies. It is especially comforting when one is ailing. Dumpling balls are for sweet dumplings like plum or apple.
I kinda braise chicken tighs with veg ive diced and fried in the pan with garlic and tyme salt pepper (sea salt and black pepper corns corse) Put in some chicken stock i make from left over chicken wings. And put my dumpling on top in the over at last min so they cook well but almost go a flakely yet crunchy and buttery taste yummy yet very simple.
I scrub my veg with a hard brush, I don’t peel much. There are many vitamins & minerals in the peelings & it speeds things up! I ordered the suet that Darren uses for my dumplings. It’s so hot I’ll need to wait to make this wonderful recipe. I was wondering what those lines were, thanks, Darren from now on organic for me!
Looks heavenly! In my mother’s recipe simmer a 2.5kg chicken with whole onion, carrots, bay leaf, celery, black peppercorns, a couple whole cloves in the onion. When fully cooked, remove & de-bone chicken. Strain broth, then add to pan with sweet paprika, salt and pepper. Reduce broth, add deboned chicken, cream, S & P, fresh carrots and tiny pearl onions. Cook low & slow until Veg are done. Add fresh peas. Place into baking dish. Make dumplings per your recipe but add some poppy seed and sage to the mix. Drop on top of chicken, then bake at 375 for 15-20 min. Love watching your channel! ♥️
That looks delicious! I don’t make my dumplings with suet. I’m not sure most Americans do but I could be wrong about that. I also make kind of a soup, add the cream & then plop the dumplings in. And I usually don’t add vegetables but when I do it’s usually just celery & carrots. Other than that, the rest is essentially the same. Oh except I’m a vegan, so I veganized mine lol. Yours do look amazing though!!
This Man probably does more good for the image of the Royal Family than the Royal Family themselves lol.
It's a good thing, people hear so much negative stories in media, but Darren's experience with them makes them so relatable.
He has such a sweet personality and a calm speaking voice.
Peadophillia and corruption don’t exactly help lmao
I agree
It doesn't take much. For the most part, the "Royals" are what we in the South would call "white trash."
I’m so delighted that there was someone else besides my Nana who left her Chicken pieces whole while cooking. When l was 15 (in 1975), l made Chicken & Dumplings for her... My Nana knew immediately, l had cut my Chicken before cooking it! I asked her, “How?”. As delicately as she could, she informed me my Chicken was, “Dry and over cooked”. Then she invited me over to her house to show me the proper way to make Chicken & Dumplings. I’m 61 years old now and I can eat Chicken & Dumplings without smiling and thinking about my Nana. The photo you shared of your Grandmother was so sweet, and the expression on your face was beautiful! ♥️👍🏼👏🏼👏🏼👏🏼👏🏼👏🏼
My dad was from Yorkshire and he made the best baked suet dumplings with braised meat & gravy in the world! He's been gone many years now... but I still remember those dumplings!
Can you make them?... If so...do it
Recipe please? It sounds amazing!
Those rolled out egg noodle type squarish "dumplings" were what we put in a chicken stew "bot boi", or pot pie. The recipe came from the Pennsylvania Germans, or what we called the Pennsylvania Dutch (Deutsch). Dumplings to us were baking soda, flour, and milk biscuits, seasoned with salt, pepper, and sage, and steamed atop the fully cooked chicken stew during the last minutes of cooking. My grandmother had a kitchen coal stove and her soups and stews simmered on the back burner all day, filling the house with the most wonderful smells. She'd sneak small bowls of soups or stews to us when we came in to practice our piano lessons on that old Victorian upright piano of hers--the one with limbs, never legs. On a cold rainy late autumn/early winter day, nothing beat it.
Same here regarding the dumplings.......we called those square ones sliders and the soda/flour/milk biscuits dumplings here.
My grandmother, born and raised in WV, called yalls dumplings "drop biscuits" and that's how she did her chicken and dumplings. My mom, born and raise in Texas, does the Pennsylvania Dutch dumplings. That is my preference as well, but I would also never refuse a good pot of chicken and dumplings regardless haha
Same for me
My wife makes fluffy dumplings. The cover never comes off before 20 minutes. This gives a much fluffier dumpling. For a desert treat make applesauce and then put the dumplings on top of the apple sauce to cook. Leave the cover on for 20 minutes and enjoy your trip to heaven.
My Grandma made apple dumplings. She made a sweet dough for dumplings. It was served hot with vanilla ice cream.
Sounds delicious 👍
Judging from your surname she was of Czech origin? Sweet dumplings filled with fruit are coming from Czech cuisine.
I’ve had apple dumplings with vanilla sauce. Yum!
@@geminiXXX This grandma was Pennsylvania Dutch, so we had dumplings in that style. I never knew my Slovak grandmother, so I don't know how her dumplings would have been.
My grandmother made them that way too. The taste and smell were out of this world.
I love hearing about the Royal chef's version of this dish!!!
My grandmother made fabulous chicken & dumplings, which, I think because of WWI, the whole family always called "chicken & 'doughboys'." The dumplings were spotted with herbs and were like none other I've tried but I feel like her cook's spirit entered my bones so maybe I could try!
From the time she was a young teen, my grandmother was a cook in the largest and most well-known logging camp in Montana (@1910). She & her mother were the cooks; a girl helped with washing and a man chopped wood and built fires. Men from all over the tri-state region flocked to the camp because of the food and once there was a riot when camp managers tried cutting (huge) pies into 5 pies instead of 4!
My grandfather was a logger and Grandma continued to work there for some time after their marriage.
This is fascinating. Here in Canada, in our family, at least, we never touch the lid once the dumplings are in the pot, much less turn the dumplings over. We don't want them to "fall" and be heavy.
yes from ontario canada too was surprised when he turned them like you said rule was don’t touch the lid hee hee
I’m from Michigan and I’ve always heard about not touching the lid when food is cooking.
Yes I always thought having the lid cooked the top of the dumplings with the steam.
Dear Mr. McGrady,
I love the cartoon opening of your show! It is so fun, and lighthearted; it is a precursor to what we are about to witness as you cook and dispense your wisdom through your recipes!
Please, keep making these wonderfully well produced and well lit videos. Your recipes are awesome, easy to understand and equally easy to follow the directions! Thank you, again!
I wish Darren was my neighbor. The man wouldn't get any rest, though. Every five minutes, I'd be knocking on his door.
Come in Scott :)
@@human7491 l Am From Sri Lanka I Love Your Way Thanks U
If I lived next door to Darren, I would be soooo fat.
@@Darren_McGrady you need to come and visit in New Mexico. Our number 1 agriculture product is chilis. It smells so good in the fall when the stores roast chilis for their customers.
I swear this man can pour a bowl of Cheerios and make it a world class culinary experience.......
Hope all is well friend :)
Thank you from the bottom of my heart for not putting peas in it.
I Hear ya!!
Really looking forward to trying this recipe. Dumplings were a favorite growing up too many years ago. Also Thanks for telling us about the lines in the chicken breast. Organic for me from now on! Cook on Sir!
Always organic.
I’ve never seen them compared side-by-side before. Organic for me as well. Thank you, Chef!
My favorite! I do have a recipe for dumplings so fluffy they're just amazing. They're called "feather dumplings" from the 100th anniversary edition (Oct 1996) of the Fannie Farmer cookbook on p. 239. 1 c flour, 1/2 c fresh bread crumbs, 2 tsp baking powder, 1/4 tsp salt, 1 beaten egg, 2 tbls melted butter, 1/4 c minced onion (I usually omit), 1/2 c milk, 1 tbls minced fresh parsley, freshly ground pepper to taste. Combine dry ing and wet ing separately, then mix together. Drop in bubbling broth, cover, steam 20 min without peeking! No need to turn. I hope you try them. They are light as feathers. Cheerio!
these sound delicious
@Lo V My experience with German dumplings is they tend to be heavy and doughy. These are so fluffy it's hard to find something to compare them to. I hope you try them!
@@Darren_McGrady I love to watch you. Organic chicken for me
Thank-you for your dumpling recipe.
I will try to make it ASAP. Your Fannie Farmer Cookbook is a treasure indeed.
Go organic! Thanks for explaining the difference❤
I make chicken and dumplings almost exactly like this but I use lard. I learned this recipe from my grandmother, she was English and was born in Liverpool. So I have a lot of English in my bloodline. I do love watching you cook, you make it look so easy.
Never had this particular meal (which I will now be trying), but we frequently had stew and dumplings when I was growing up. Dad would mostly use neck of lamb for the stew, and the dumplings were always made with suet, pepper, and chopped mint from the garden.
He would also use a suet pastry for a bacon clanger, which he served us with pease pudding and gravy - delicious!.
(Damn, thinking of all this is making me teary-eyed - Miss you, Dad!)
My GOODNESS I can smell them from here in Southwest Missouri!..........when you added the cream, I thought I died and went to Heaven!
I’m only down south of Dallas in Galveston and I’m ready to eat.
"A little bit of cream," he said, then poured in half the pitcher. My kinda chef!
It’s 2:36am rn and I’m drooling af
I made curried chicken and dumplings last weekend using chicken thighs and carrots in a curry sauce. The dumplings were ‘spinners’ where the dumpling mixture is rolled between the hands into a sort of small worm shape, then dropped into the pot and the pot is then covered. They cook through quite quickly and take in the curry flavor and add texture. Delicious.
M. Theresa, adding curry sounds fabulous. I must try this. Thank you for sharing!
Love curry, will have to try that
I love your recipes; but, most of all, I love your stories. Thank you.
Talking about dumplings-with-everything reminded me of my childhood in the UK. My mother's family were Northerners and used to living in cold harsh winters. As a family, we were often treated to her 'rib-claggers': mostly dumplings and something, or rich soft pastry apple pies, or pasties as long as the plate was wide. Dumplings are still a family favourite and I usually add chopped fresh Thyme to mine, especially with a beef stew which can handle the strong flavour. Lovely video to watch, thank you.
For my recipe(the way my mom made them and taught me how to) I boil whole bone-in chicken thighs with water and chicken broth. I add chopped onion, celery, carrots, celery seed and fresh garlic. Once the chicken is cooked through I prepare the dumplings according to the bisquick instructions and add them on top to cook. Once they are done it's time to eat. I love how fluffy they come out. I do like the idea of making the broth a bit creamier, though so I might try that. I prefer the dark meat, though as does my mom and sister.
Hate dark meat...if I do eat it ..very very little
My chicken and dumplings recipe is now YOUR chicken and dumplings recipe!
❤️💋🐔🍽
Moro aqui no Brasil e gosto muito de ver o Darren cozinhando e compartilhando o seu saber gastronômico e cultural. E claro, vez em quando ele solta umas pérolas sobre a família real.
I make chicken or beef and dumplings, using suet. My dad was a butcher and I remember him bringing home the real suet for my mum to grate.
I make them exactly the same but cook with 10 minutes lid on and then 10 minutes lid off, so they dry just a little bit but stay in the steam.
My favourite winter food! 👍
OH MY goodness, what a wonderful chicken and dumpling recipe. My mother used to make them and they were to die for. I have never made chicken and dumplings in my life, I could never replicate those of my childhood memories. Great video!!!!
I just love when you share the little mementos and memories you have like the hand-written notes, photos of both the Royals as well as those of your own family! The one of your grandmother was especially sweet.
I love this recipe! I made it once for some friends on a Sunday and now it's become a staple at weekend meals. Thank you for all you do Darren. Amazing recipes and wonderful stories. Her Majesty is one of my favorite people and I make her favorite chocolate cake as often as I can.
From the United Kingdom to Minnesota, this is a classic dish. 🇬🇧
As a Minnesotan, I agree wholeheartedly!
This is how folks in Kentucky make their Chicken and dumplings. The only difference is a whole bird is used. Usually an older bird. My mom put in a few peas for color. So fun to see the history of people in their foods.
I'm DEFINITELY going to me making this version! Also thanks for the GMO vs organic chicken lesson, Chef!.. very useful!
I work for an older couple.
Thank you for all of your well-done videos.
Excellent info on chicken. I''ll be watching for that at the grocers from now on. Thanks for sharing.
I usually do the rolled dumpling, but they absolutely should NOT have leavening ...therefore, all-purpose flour.
My mom made a basic recipe, baking powder, flour, salt, milk. She dropped them in soups still wet and we loved them. They were so light but so filling. She was a fantastic cook!! Love your videos!!
Loveing learning some traditional cooking techniques and some information.has me excited about cooking again
Grew up in Michigan, Scottish/Dutch/Czech/Blackfoot..... we had these chicken and dumplings several times a month! I can smell my mom's kitchen and see her dropping the dumplings in! Part of my comfort food menu!!
My mom just didn't fill in balls first.
My grandmother was born in 1893, she made dumplings a lot, a cheap meal for someone in a budget. Being from the south our dumplings are flat and usually rectangular with no vegetables save maybe onion, have you ever tried southern dumplings and if so what did you thunk of them?
I have & they're fabulous!
I love this recipe & I have made it several times since discovering it. Today I made it for supper, but realized last minute I didn't have enough flour. Instead of the dumplings I used spaghetti noodles. I just drained the juice separate from chicken & veggies and cooked the noodles in the broth & cream. It just made an already loved recipe more delicious 😋 .......Thank you Darren. 😊
I’ve had lots of southern U.S. chicken and dumplings...fluffy biscuit types as well as the rolled flat “noodles” which are often called Chicken and Pastry or simply Chicken Pastry. All delicious I say. Excellent recipe as usual. I always forget that *suet* is used. 👍
That looks amazing. My Grandma made the best southern chicken and dumplings ever. She passed the recipe to me and my kids ask for it at least twice a month. Talk about a comfort dish!
She would use an entire chicken (fresh from the farm) she used the liquid from cooking/boiling the chicken to add her “drop biscuits” in with a spoon. She would cut up the chicken and add it back in with the dumplings and it was so delicious.
My Irish and English Nan made the BEST beef stew, and she always put "Drop"dumplings on top! The only thing she did differently was add parsley to her dumplings. That stew and dumplings and her Macaroni Cheese were the only dishes my Italian and French grandfather would "Let" her cook! He cooked everything else LOL they BOTH lived to be 97!!
looks DELISH!! Nothing like great comfort food in the winter/colder months of the year!
I’m from Kansas and my mom’s chicken and dumplings were my favorite. She rolled them out into large rectangular noodles that she simmered in the broth of a whole boiled chicken (cut into pieces removed from the broth) with the onions, celery and carrots. She always added a bay leaf to the stock pot when cooking the chicken. I believe this method is called southern style. I’ll have to try your recipe as I have never completely mastered my mom’s.
Coincidentally I just made crockpot chicken and dumplings (well, my home health aide did the making of it, I told her what to put in) a couple of weeks ago after a long chickydumplin hiatus...your version looks awesome though! My main differences are also adding mushrooms, garlic, sage and paprika (and it may sound weird but occasionally some dill in the dumplings) and since I can't eat celery anymore I use celery salt to taste so I still get a little celery flavor that way. It's yummy!
This is definitely the lightest, most wholesome chicken and dumplings recipe I’ve found. We monitor cholesterol in our cooking and I could easily make this without tons of cholesterol. I tend to sub healthy oils for butter and I’m sure that would work well here too.
Wow! That is an elegant chicken and dumplings recipe! That looks fabulous! But wait! Darren’s back!!! No update. No mention of the lapsed time: no videos for nearly a month. Hey, these are pandemic days; hence, this viewer was worried about your health due to your absence. Good to see you...ahhh....and Winston!😁
Thanks for your concern :) We only missed two videos, that's not bad through pandemic and Texas snowstorms :)
@@Darren_McGrady, Cool! I am glad you are well and survived the storms!😁! Only “two videos???” Wow! I guess I truly enjoy them, for those two missed weeks of videos felt like months of absence!😂😂😂!!!
My grandmother made rolled dumplings, but I prefer the round ones. Recipe sounds great.
Except for the dumplings our recipes are pretty similar. The dumplings, thanks to my southern grandmother, were typically biscuik and milk, combined with a bit of butter, rolled out thin and cut n to strips which were placed in a cross pattern in the pot on top the simmering stew. No need to flip them due to their being very little space between the layered strips that the bubbling stew would simmer up through the small space and coat the top of the strip dumplings.
That's how my grandmother did it, too. Like a lattice pie crust.
I live in southern Germany, and we make dumplings a little differently. Sometimes we use potatoes, but more often than not my grandma uses stale bread to make a sort of "poor man's potato dumpling". The bread gets soaked in hot milk to soften, then she seasons it with lovage, salt, pepper, and bits of bacon. Then the dough gets rolled into balls and boiled. For the chicken, my nan always uses a leftover whole chicken that's been used to make broth. She shreds the meat and cooks it in a sauce of stock, white wine, and cream. Then all that goes over the dumplings. It's one of my favourite dishes! I actually prefer the bread dumplings over the potato ones.
When you were Cutting the Onions 🧅 and looking at the camera, I was afraid you were going to cut your fingers but bbeing theProfessional cook that you are you didn’t. You are amazing
Welcome back, Darren!🎈🤩 Glad you're safe and sound after the huge snow storms. What a lovely recipe! Makes me SO hungery, I'm definitely going to make this. Thanks for a great idea for Sunday evening supper, or something wholesome on a rainy day.
Thanks so much! 😊
Thanks for posting the full recipe below!
Did you try the recipes ?
Thanks for your recipe about Chicken Dumplings . My recipe is- I do cook Chicken first & vegetables . Then mix eggs & flour & drop a spoon full inside hot Chicken pot . And it's done . ( I do like your butter sauce . )
I make the flat rolled out dumplings. I use all purpose flour and add baking powder, salt, shortening and milk. I make chicken breasts, skinless and boneless in a chicken broth but no vegetables. I add bay leaf and parsley, rosemary and savory. Then when I mix the dumplings I add dried/fresh parsley to the flour and when I add the milk it makes a sticky batter which I roll out in flour. I don't use milk or cream in the broth, the flour from rolling out the dumplings thickens the broth. My husband loves them. I learned from my mom. Yours look interesting though. We don't really care for the drop dumplings. I would definitely try yours though. They look amazing. Love your videos.
sounds yummy
I am British and make this dish all winter. I just love it and love the way you do the dumplings and chicken. I brown my chicken a bit in butter before putting in with the vegetables. Thank you for the hint on making the dumplings in balls and smaller. I just put my in in spoon portions. Shall try it your way next time. Best comfort food meal I have ever cooked and tasted. Thanks for your recipe.
Hope you enjoy
Ah this makes me hungry.
For those who can't get self-raising flour or don't have it to hand, remember to just add 2tsp baking powder to 1cup of AP flour. I do a similar dish, but I add chopped dried mushrooms and tarragon at the stock stage and I knead wild garlic leaves and cracked pepper into the dumplings. At the final stage (after turning the dumplings) I add some grated cheese and a little nutmeg or mace to the top and stick it under the salamander (or broiler) to crisp and cobble.
Fluffy dumplings are Happy Dumplings, those noodle like dumplings are Sad Dumplings. I love happy dumplings!
1960's American version - sauteed chicken breast, a can of Campbell's Cream of Mushroom Soup, a can of Campbell's Cream of Chicken Soup, a can of Milk. Bring to a simmer then add dollops of Bisquick's dumpling recipe. 10 minutes uncovered, 10 minutes covered. Serve with green peas and lots of black pepper.
My family loves ‘fluffy’ dumplings. They are made much like yours only the dough is softer (we use milk and lard) and it is dropped by teaspoon full into the broth. It will thicken the broth perfectly. We used peas and carrots and sometimes corn. To make the broth we used either an old hen or capon. Many families used the ‘slick’ dumplings. They were rolled and more similar to thick, wide noodles. I like both but the fluffy dumplings are my favorite!! Thanks for sharing your recipe!
Very nice lofi beats in this one! Really adds to the chill and friendly atmosphere.
Yes.
Thank you Chef! I love your videos because they always include a lesson. My grandparents had chicken coops, in Buffalo, NY until the health department disallowed it. Matzo Balls are delicious made with chicken fat for soup. I can make this before I leave with my son for my 55th birthday. Dreading this one. Where did the time go?
BTW, I’m embarrassed about my recipe after seeing yours. Cheers. My best to you and your family and Winston❤️🇺🇸🇬🇧
Dottie E, Happy Birthday to you. Don't dread turning 55, celebrate that you are getting wiser. I hope you have a wonderful time celebrating with your son and this year provides lots of happy memories! Blessings.
Happy birthday Dottie
I'm 58 don't feel like it ..but definitely look it..
I make the stock and refrigerate it to separate the fat from the broth. I place frozen biscuits along with 1/4 cup of uncooked grits in the fat free broth and let them cook for 15 minutes before cutting each biscuit into 6 or 8 pieces. I add the chicken to warm through. Season to taste and serve. I'll be trying your version as it looks wonderful.
*The creamy chicken **_velouté_** and dumplings look absolutely delicious and comforting.*
Thats so nice you added a picture of your grandma.
I make it by boiling a whole chicken and I cook it quite a while. I dice the onions and carrots and celery very small. And the dried parsley. I use busquick to make the dumplings. I just spoon them in and don’t roll them in my hands. I don’t turn them over to cook on the other side. This is what we do in my family forever. It surprises me how much people love it. The dumplings don’t come out right in New York, but in California they come out perfectly. Incredibly light and fluffy and melt on your mouth. Some of them melt a bit into the broth so it is a bit creamier. Maybe the humidity in the air in New York maybe I should use less liquid. I have tried but it is just not the same. I will try it this way next time it looks delicious!
Absolutely spot on Darren, that’s exactly how I make my dumplings 👍 but I always do them in the oven and leave the lid off for the second half of the cooking so they crust up and colour a bit on top 😋
Unfortunately I can't eat the round drop dumplings as we call them. I grew up on rolling the dough out,cutting into pieces and dropping into broth to cook. The flour that was on the dough when we cut them, helps thicken the broth when put them in the pot. Lots of parsley,yes.
The round dumplings are soft on outside and dryer on inside. The flat ones,we call sliders are tender throughout like thick noodles.
I make mine with drop dumplings, no real shape, I also.use a whole roasted chicken, my chicken & dumplings takes 2 days as I roast the chicken, debonair it, then roast the bones in water and vegetable scraps for 10-12 hours from about 8 or 9 at night till the next morning, then I finish making my broth part of the recipe , I usually have it ready for a 1:00 lunch...... and plenty to spare and share with friends........... I'm a huge fan of parsley, and butter, so those are an absolute must in mine.
Thank you for you videos!!!!
Thanks Chef! I learned I need to turn my dumplings and cook the other side. Making the gravy, the technique of slowly adding the hot broth by ladle, makes the best consistency and taste. Keep wisking and adding broth. I'm impatient and add broth all at once. Doing your approach actually makes for a faster gravy, instead of waiting for it to bubble.
Did you try the recipes?
Awwww your Grandma was so cute.
I love the idea of just chucking the chicken breasts in whole and then cutting them up later, avoiding the need to hack up raw chicken on the chopping board. Using that as an opportunity to thicken the stock is also magic.
In sweden we make raw potato dumpling with Salted bacon lardons inside in the north and Boiled Potato dumplings with Smoky bacon and sauteed onions inside in teh south. I prefer to eat them with melted salted butter but some prefer some lingonberry jam. Always room for surplus bacon on the side to.
I start with a whole chicken. When tender, I pick the meat off and put it back in the broth with the vegetables. I add turmeric for color and sometimes some saffron. I thicken the broth and then I make something halfway between a biscuit dough and a noodle dough and roll it about 1/4”. I cut either squares or rounds and put them in the simmering stew for about 15 minutes…
Sometimes, when I’m feeling really lazy, I use pillsbury biscuits in the can…. I just roll them flatter and cut them into quarters…
Growing up in the 50's and 60's we only ate chicken at Christmas !!!
Happy days :)
I like to put some squirrels in a slow cooker then pick all of the meat from the bones sautee some onions celery bell peppers and garlic I like to use Swanson's chicken broth here in the states across the pond from y'all thicking it with some roux and my dumplings I like to use all-purpose flour baking powder splash of 7-Up cola some sugar salt and heavy cream roll them out on a floured dusted cutting board bring the squirrel meat and vegetables and chicken stock to a rolling boil add crushed black pepper some cayenne garlic and onion powder throw in the dumplings and you have a Cajun special squirrel and dumplings all the way from Louisiana south of New Orleans.
I truly love your cooking videos! God bless
Im the U.S., pretty much only us southerners make chicken and dumplings. I make them almost the same way as you , only my dumplings arent quite as big , and we make them in a big stew pot. Also, I cheat and cut up canned biscuits into fours , rolled in flour and put in boiling pot of chicken w chicken stock , and cream of chicken soup.
We always put suet out for the birds in the winter up in New England.
You can use lard for the dumplings too. That's what my grandma always used. Then again, she was a true American southerner. She thought there was nothing a healthy spoonful of lard wouldn't make taste good. Based on all of the cooking I ever had of hers, she was right. By the way, is our family the only one on the planet that eats chicken and dumplings over mashed potatoes?
Lard is great for our brain and it tastes amazing, IMO. Your grandma was ahead of the times. I think chicken and dumplings would taste nice over mashed potatoes though I haven't heard of this combo before. Thanks for sharing!
I see your grandma also believed in carbs!
You’re so amazing, such a kind aura you give. Cheers!
ok useful info! never knew that about organic v.s. typical chicken breast. thanks!
I grew up with my Southern grandmother's rolled, flat dumplings. I never had the other kind until I was an adult. Good, but just not the same. We all like the ones we grew up with. Like Mom's meatloaf. Oh, and the chicken was always a stewing chicken. I once saw her kill one. She went out, grabbed it by the neck and swung it overhead in one quick motion. I was traumatized for days. LOL.
My Grandma made the best chicken and dumplings but the chicken was never in the same pot as the dumplings and there wasn't any vegetables in the gravy. She'd make a roast chicken and w/ the drippings, she'd make a pot of gravy. Then mix 1 cup self rising flour and 1 cup milk. Then drop the mix into the boiling gravy by tablespoonfuls. If she had a large crowd, she'd double the mix recipe. Then she'd put the lid on the pot, turn the heat down and we'd play a few hands of rummy and the dumplings would be hot and fluffy. I loved them better when she'd put plenty of pepper in the mix. Even the dog would whine for a dumpling and he was the pickiest eater ever.
I did a wonderful seafood and dumpling recipe that came out amazing using butter, self-rising flour, and fresh herbs over the last winter. Also, thanks for the distinction between non-GMO chicken breasts. I have been hearing for years that organic chicken was better, but never really knew why. I will be looking for the white stripes in my market...
You are my absolute favorite Chef. Love the recipes and your stories
We also use a little fruity chardonnay to the broth during reduction, and some mushrooms to the veggies.
There are many places around the world where ATORA is not available, where we Brits live. I make mine with frozen butter which I grate. Local products on cooking shows youtube should consider this.
Love your recipes, your cooking tips and your sense of humor!
This is the best chicken and dumplings I have seen and I 'm from the southern part of the U.S.
the one thing in life i love is atora suet dumplings, but i hate stew or anything like that so i bake them off on a tray in the oven YUM YUM YUM!! liver and onions with creamy buttery mash thick lashings of bisto gravy with baked dumplings on the side mmmmmmmmmmm thats pure british comfort food , heaven on a plate!
I don't think many roosters lay eggs!
I love the simple way u teach us Darren
To make dumplings I use one egg, butter the same size as the egg and cream of wheat about the same size as the egg, mix it up refrigerate for a couple hours then drop a half spoonful into the chicken or beef pot add chives the dumplings will expand to 3 times the size.
The Southern way is rolled dumplings and they needn't be short. I like how you included veggies in your finished product. I might add some fresh English peas at the very end! Believe it or not, we serve our Chicken and Dumplings over mashed taters. I wasnt aware the English ate Chicken and Dumplings! It made me feel good that they do.
If I want balls and broth, I make matzo ball soup with veggies. It is especially comforting when one is ailing.
Dumpling balls are for sweet dumplings like plum or apple.
I kinda braise chicken tighs with veg ive diced and fried in the pan with garlic and tyme salt pepper (sea salt and black pepper corns corse)
Put in some chicken stock i make from left over chicken wings.
And put my dumpling on top in the over at last min so they cook well but almost go a flakely yet crunchy and buttery taste yummy yet very simple.
I scrub my veg with a hard brush, I don’t peel much. There are many vitamins & minerals in the peelings & it speeds things up! I ordered the suet that Darren uses for my dumplings. It’s so hot I’ll need to wait to make this wonderful recipe. I was wondering what those lines were, thanks, Darren from now on organic for me!
Thanks for the tip on the chicken breast , definitely going to buy only organic !
Looks heavenly! In my mother’s recipe simmer a 2.5kg chicken with whole onion, carrots, bay leaf, celery, black peppercorns, a couple whole cloves in the onion. When fully cooked, remove & de-bone chicken. Strain broth, then add to pan with sweet paprika, salt and pepper. Reduce broth, add deboned chicken, cream, S & P, fresh carrots and tiny pearl onions. Cook low & slow until Veg are done. Add fresh peas. Place into baking dish.
Make dumplings per your recipe but add some poppy seed and sage to the mix. Drop on top of chicken, then bake at 375 for 15-20 min.
Love watching your channel! ♥️
Sounds delicious Jan
That looks delicious! I don’t make my dumplings with suet. I’m not sure most Americans do but I could be wrong about that. I also make kind of a soup, add the cream & then plop the dumplings in. And I usually don’t add vegetables but when I do it’s usually just celery & carrots. Other than that, the rest is essentially the same. Oh except I’m a vegan, so I veganized mine lol. Yours do look amazing though!!
My kids love dumplings stuffed with ground beef, onions and carrots.
Your chicken and dumplings posting is an excellent video. Much appreciated and will be ventured into making it! Thank you Chef!