0:00
- Okay, Paula's finished her cooking.
0:03
Now I'm gonna show you how to do it the right way.
0:08
Lemme tell y'all how this started.
0:11
I made chicken and dumplings years ago,
0:13
and I would drain all the chicken out,
0:20
and take it off the bone,
0:22
get rid of all the bone, and all the gristle,
0:25
and the veins, and every skin, and everything.
0:28
So when you ate my chicken and dumpling,
0:30
it was just chickens and dumplings,
0:34
And Paula would cook hers, and it was really good,
0:38
but she would leave the bones, and the skin,
0:40
and the veins, and the gristle.
0:43
So that's how this all started.
0:48
I said my chicken and dumplings is better than yours.
0:52
And I think that Paula now knows my secret,
1:00
I don't know what she did,
1:01
but let's hope it's still on the bone,
1:04
because if she took it off the bone, she's cheating.
1:10
Because that's how this thing whole thing started.
1:14
But, knowing that maybe she was cheating,
1:19
I went searching for a better bird.
1:24
So I went and got an organic,
1:31
antibiotic-free, free range chicken,
1:35
and it was the only one in the whole store,
1:37
and they laughed at me when I bought it.
1:50
And it's like a five pound chicken.
1:56
So, but let's hope Paula stuck to her guns,
2:01
and did her original recipe,
2:04
because we will look it up,
2:06
because it's written in a book somewhere.
2:07
And I'll find out if she actually cheated.
2:12
So, okay, we put our chicken in.
2:19
Fill it up just above, water,
2:21
just above the chicken, and.
2:33
And a chicken this big will probably cook two hours.
2:38
And then I had another secret recipe, a secret,
2:43
that I bought some thighs that I put in there
2:47
about an hour from now.
2:49
They won't take near as long to cook
2:51
as this whole chicken.
2:55
So that's another secret.
2:57
All right, I've got the water just above the,
3:03
let's see here, Theresa.
3:10
- Okay, you put it on high,
3:13
and bring it to a boil.
3:14
I got two onions, and just quarter them.
3:21
And eventually, we'll take all this out.
3:24
But now we're actually seasoning the stock.
3:33
And then I got some garlic,
3:35
a couple of cloves of garlic.
3:39
But we will drain that out eventually,
3:48
Then I'm gonna use just three sprigs of thyme.
3:53
You gotta be careful with thyme.
3:56
You don't wanna, it's overpowering.
3:59
It can be overpowering,
4:02
if you're not careful.
4:06
But, then a couple bay leaves.
4:15
spend the night with a buddy of his,
4:16
and we always took our bay leaves out of our food,
4:20
you know, before we served it.
4:22
But evidently, they served it with the bay leaves in it,
4:26
and Anthony just took it out,
4:29
and put it next to his plate.
4:31
He says, he thought it was an oak leaf.
4:37
accidentally put it in.
4:45
Okay, now salt and pepper to taste.
4:52
I'm not real good with salt,
4:54
but pretty good with pepper.
5:03
and I'm gonna put about a half a tablespoon.
5:07
And I'm not gonna put that much salt in it.
5:13
We'll taste it later on, but,
5:20
About 3/4 of a tablespoon
5:24
is what I'm putting in there.
5:30
Okay, now you bring it to a boil,
5:36
and then you turn it down to simmer.
5:41
It's on high now, so you get it to a roaring boil,
5:44
then you turn it down low,
5:46
and you don't put the top on all the way.
5:49
You just kind of leave it cracked where,
5:53
and two hours later, it's gonna be
5:56
the best chicken and dumpling
6:00
that you've ever tasted,
6:02
at least in this house.
6:07
not just bought the best chicken I could find,
6:11
I soaked it in buttermilk overnight.
6:16
the reason I did that is sometimes wild game,
6:21
you soak it in buttermilk, and it makes it tender.
6:23
So I don't know if it's gonna do anything or not,
6:26
but I'm not holding back anything.
6:28
This is gonna be the best chicken and dumpling ever.
6:32
Okay, we've been cooking for two hours,
6:38
I was taking the chicken out,
6:40
and it fell apart, so I know it's done.
6:44
But just to make sure,
6:45
you need to test and make sure
6:49
in the thickest part of the chicken,
6:52
and don't touch a bone,
6:57
and I'm at 209, so it's-
7:01
- Ready to go. - I make sure mine's
7:08
And see how it falls apart?
7:11
It's just so tender now.
7:20
Okay, you just take the big pieces of chicken out,
7:24
and then I'm gonna strain the,
7:29
the vegetables out, the celery, and the onions, and
7:48
Then I'll pick the bone, pick all the meat off the bones,
8:00
And now's the time to test your stock, too.
8:03
See if it needs any kind seasoning or,
8:14
I think I'm gonna strain it.
8:29
Okay, we're gonna go to the other sink over here.
8:32
I've got another pot with a strainer in it.
8:48
I'm just gonna use this pot.
8:49
We don't have to use that one, do we?
8:50
- [Producer] Right, nope.
9:04
Let's see, this may be...
9:15
I think it needs a little more.
9:17
Okay, we're gonna add a little more salt.
9:28
Just about a half a tablespoon,
9:32
and about a half, 3/4 of a tablespoon of pepper.
9:50
Okay, now I'm gonna pick all this off,
9:53
and take everything off the bone,
10:00
and then put it back in.
10:02
Okay, I've got all the meat off the bone.
10:06
Now I'm gonna just skim the top of this,
10:20
just getting the top of that off.
10:22
Just a little bit out,
10:26
and put it in a bowl,
10:30
then mix it back into my stock.
10:51
Let's see here, quick mixing.
11:12
I like mine a little bit thicker than Paula,
11:15
and same with beans, though.
11:18
I like my beans just a little bit thicker than Paula's.
11:27
Okay, I'll mix that back in there.
11:33
And that'll thicken my broth up just a little bit.
11:38
You don't want it too thick,
11:41
because it's supposed to be like a soup,
11:42
but you don't want it,
11:45
you know, like water.
11:47
It's gonna be a little bit thicker.
11:49
Okay, I cheat with my dumplings a little bit.
11:52
I use Anne's dumplings,
11:54
and they're strip dumplings,
11:56
and they're so much easier.
11:58
You take 'em out the freezer
12:00
about five minutes before you use 'em.
12:03
Then you separate 'em,
12:06
and you drop 'em into your,
12:10
to your boiling stock.
12:12
I've taken the dumplings off of the paper.
12:16
They're frozen, and they're stuck to the papers.
12:19
So you have to leave 'em out five or 10 minutes,
12:21
so they'll thaw a little bit,
12:24
and you just drop 'em in.
12:27
You can stir gently, but not much,
12:32
because you don't wanna break 'em up,
12:34
but into the boiling water.
12:40
Okay, this is the best I can do.
12:45
My chicken and dumplings are finished,
12:47
may the best man win.
12:49
And this- - Or woman.
12:54
if that could possibly happen.
12:58
But, I was a little gutsy
13:03
to veer this far into her lane,
13:06
but I still think I got a winner here,
13:15
- I think it's- - Paula.
13:19
You're gonna need it.
13:25
Hey, y'all, it's Paula Deen.
13:26
Now, if you enjoyed this video, be sure to like it
13:30
and click the subscribe button as well as the notification
13:34
and bail to be alerted when I post a video.
13:38
Love and Best Dishes Y'all.
