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Quarantine Cooking: Chicken & Dumplings - Today we're cooking up a very popular recipe from Paula Deen's Family Kitchen...Chicken & Dumplings!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/chicken-dumplings/
Biscuit Mix Link: https://pauladeenshop.com/collections/food/products/mix-original-recipe
Learn more about Paula Deen's Family Kitchen: https://pauladeensfamilykitchen.com
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#pauladeen #quarantinecooking
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0:00
hey y'all come on in to the kitchen
0:02
Eddie and I were just standing up
0:03
laughing because usually this through I
0:06
was in the kitchen or maybe four
0:08
sometimes but right now it's just me and
0:11
Eddie so it's very very quiet in here
0:14
it's probably the calm before the storm
0:17
if you know what I mean our families are
0:21
slowly getting back together and it's
0:23
been so Kate I didn't get my house I
0:25
just um whoo it's just been chaotic
0:29
because I was used to for about three
0:31
months you know seeing two people three
0:34
people on a daily basis so I'm excited
0:39
because we've had a bunch of requests
0:41
for this dish and at Paula Deen's family
0:45
kitchen one of the most popular recipes
0:49
that they select out of the entrees is
0:53
chicken and dumplings now I know
0:56
come on me and Michael I'm sharing the
1:01
recipe for chicken and dumplings like
1:03
like we make in Paula Dean's family
1:05
kitchen yes YUM so I am gonna make it
1:10
exactly like they do in those in the
1:14
family kitchen restaurants and they do
1:17
it a little different than I would from
1:19
home but there's many many ways to
1:26
arrive at though that's a go you might
1:30
say so I'm gonna show y'all now I've
1:35
already cooked I've already cooked off
1:37
our chicken so can you get in that pot
1:40
good Eddie show everybody
1:49
and this is what's in this pot y'all
1:53
onions celery water and chicken and of
2:02
course salt and pepper so now I'm gonna
2:06
just lift out our chicken and you want
2:13
to cook it until it's just fork tender
2:18
and this is just a habit that I got in I
2:22
got used to doing when I was doing the
2:25
bag lady and cooking eight and ten
2:27
chickens a day I'd go down the back of
2:31
the chicken and just cut it right down
2:34
the back let me see if I can turn that I
2:39
just snip it right down the back and for
2:43
some reason it's just easier for me to
2:45
pick so I'm gonna let this cool for a
2:48
minute and then I'm gonna go back to our
2:50
broth now for one chicken
2:56
I feel like about two and a half quarts
2:59
of water will do the job for you and I
3:02
recommend that you get is smaller
3:05
chicken as you can because they are the
3:07
tastiest this one weight just just right
3:11
at three pounds and that that's pretty
3:14
good let me ask you I'm getting my
3:18
cooking tips today you said you cut the
3:21
chicken wing before you put it in the
3:23
pot you kind of done them so it'll look
3:25
like lay down okay you know and instead
3:27
of keeping it whole if I cut it down the
3:31
back and butterfly him open then he'll
3:35
fit under the water okay okay that was a
3:38
good question all right the next step is
3:43
now that we have removed the chicken I'm
3:50
gonna put one tablespoon of a wet
3:56
chicken base in there and that's going
3:59
rich in our broth up because it's so so
4:04
important that you have a nice rich
4:08
stock I'm gonna stir that up because
4:15
that does have to dissolve and I left I
4:19
left the neck bones in there and the
4:23
liver and the gizzards because there'll
4:25
be somebody at the table that likes
4:27
those so I left them in and now this is
4:32
what my granny taught me to do she
4:35
taught me to add one can of cream of
4:38
celery soup and this is gonna help
4:40
thicken your bra but that broth is don't
4:45
kind of thick and on its own because of
4:49
the flour that it's gonna get from the
4:52
dumplings and does that make sense okay
4:55
will you tell me if I don't make sense
4:58
okay yeah okay
5:01
it keeps me scrape did you get that fly
5:06
Michael wait y'all down here in the
5:12
south we got so many flies I wouldn't
5:14
believe it and you know the fly is down
5:18
here they gonna come where the good food
5:20
is and they drive us insane okay so one
5:26
can of cream of celery soup so I'm just
5:31
gonna stir that up
5:35
get that diluted in there and if you
5:39
don't have crema salary up cream my
5:41
chicken will do that that's not a
5:45
problem but it sure does just help that
5:51
face alright now our next step is to
5:56
taste our stock pouring awesome a spoon
6:05
to taste our stock and see if it needs
6:09
any more seasoning to it
6:17
oh my gracious there is nothing like
6:24
pure stock nothing like it I could drink
6:29
this whole pot and I am gonna add just a
6:33
little bit more salt because we can
6:39
always salt it at the table and pepper
6:44
gotta have that pepper in with those
6:46
dumplings so this is a beautiful
6:51
beautiful pot of stock y'all
6:57
[Music]
7:00
so I'm gonna put this back on the stove
7:05
and I will bring it back to a bowl when
7:12
I drop my dumplings in my dumplings are
7:17
cooking y'all I'm gonna be picking my
7:20
chicken and it's bout to get cool enough
7:22
so that I can I can touch it I know the
7:26
skin comes off easy but I picked so many
7:30
chickens in my day y'all that I know
7:34
where every little piece of clean meat
7:36
is and what to avoid so I'm gonna get
7:41
started on the dumplings now I have to
7:46
say this is something my grandmother did
7:49
not do and I think it's strictly because
7:53
we didn't have the convenient products
7:56
back then that they do now so I'm gonna
8:01
make our dumplings and this is just the
8:04
way Pigeon Forge does it Myrtle Beach
8:09
and boli Alabama and Branson Missouri
8:15
they all have to follow this exact
8:17
recipe because to us it's right on the
8:21
money
8:21
so I'm gonna take my biscuit mix
8:27
this is the Paula Deen biscuit mix and
8:31
I'm going to I'm going to measure out I
8:39
can give it a pop I'm gonna measure it
8:43
out so I can kind of give you specific
8:46
measurements alright that's one cup and
8:57
you know how many dumplings you choose
8:59
to make that's really kind of up to you
9:01
if you like a lot of dumplings or if you
9:05
like mainly chicken with a few dumplings
9:08
alright now that's 2 cups I think I'm
9:11
gonna I think I'm gonna take 3 cups cuz
9:18
we sure do like those dumplings and
9:20
that's perfect because that gives me
9:22
some leftover so I pulled out my old
9:28
tablecloth that I keep just by rolling
9:32
out pastries alright so I'm gonna move
9:37
this stuff around daddy a little bit so
9:41
you have plenty of room and that was
9:44
just to show you on what was in that
9:46
stuff for the chicken in dumplings and
9:51
you can add anything else that you want
9:54
to oh there was something out Simon go
9:57
ahead and put that stock and that's
9:59
fresh turn
10:02
or you can use dry time if you don't
10:06
have any fresh but I'm just gonna try to
10:13
pull this off of the stems and it comes
10:18
out better if you go backwards if you go
10:23
back back away from believes well you
10:34
know the other alternative is to just
10:38
drop the whole thing down in there and
10:43
just pick the stems out because the
10:48
little leaves are gonna they're gonna
10:51
come off anyway and I'm not opposed to
10:56
stem being in there
10:57
Oh Theresa's back yeah any I said it
11:06
felt so strange just the two of us and
11:10
then Michael came in
11:20
so I'm just be stemming the time Teresa
11:24
and time is such a wonderful herb to me
11:30
I just love it it's to me it's a little
11:36
milder then like the wrecking out but
11:41
you definitely need time on your side
11:46
give it okay so here we go with our
11:53
dumplings we've got three cups of fun up
11:59
our biscuit mix and a tease doing like
12:02
this y'all so it I got you yeah right we
12:05
gotta take a little break we got to take
12:07
a break take a break okay I got my Paula
12:10
Deen biscuit mix right here and the
12:13
director said we gonna take a break
12:16
I'm not tired Eddie I can't keep going
12:20
this time okay yo I have stood up here
12:25
and picked all this chicken and so we're
12:29
almost ready to put the chicken and the
12:33
chicken bones aside and the breast meat
12:39
makes really nice chunky big chunks of
12:45
meat for the dumplings what are you
12:48
whispering about everything I know what
12:52
you're whispering I'm gonna go over
12:54
there knocking at me and I his chair
12:55
because I know what he's saying you make
13:00
better chicken and dumplings than me
13:06
yes yes yes I knew I can smell you
13:11
thinking we need competition yeah we did
13:21
Paula Deen's
13:23
family kitchen oh my gosh did y'all hear
13:31
what Theresa said it's a number one most
13:34
requested recipe from where Tariq
13:37
holiday from your quality Bingley
13:39
kitchen restaurants
13:40
oh okay from out of all of the family
13:42
okay yeah although all of them together
13:46
that's pretty good well we gonna see
13:49
that y'all get it it's not Michaels way
13:52
but I promise it's still good so we're
13:57
gonna sit this aside and we will put
14:02
that in our pot until after our
14:04
dumplings are in the pot and ready to
14:10
eat all right so I had some dough left
14:13
over I've got three cups of my biscuit
14:19
mix in there and I've got some left over
14:26
I've got some left over mix so I'm gonna
14:29
flour I'm bored real good cuz we can
14:34
roll this out now I started with one cup
14:39
of buttermilk and we may need more and
14:43
then we may not but we got three cups of
14:48
the mix
14:50
so here we go so I'm gonna do this kind
15:00
of slow until it's the way I think it
15:04
should be I think I'm gonna have to get
15:11
a little bit more buttermilk I didn't
15:16
think I was gonna what buttermilk no oh
15:24
no I hadn't led away well I'll tell you
15:27
the way my grandmother used to do them
15:29
and it's the old timey and it's hard
15:31
it's a lot of work on the days I made
15:35
dumplings I would really look like but
15:38
somebody to be there to help me because
15:41
she made her dumplings from flour plain
15:45
flour salt a little pepper and ice water
15:49
and you have to make sure it's ice water
15:53
because she wanted that dough real real
15:55
tough and when it's ice-cold like that
15:57
in tough it's so hard to roll out child
16:00
you wouldn't believe it but so over the
16:03
years and that's the way I made mine to
16:07
four years and then one day in the
16:10
grocery store lo and behold look like
16:20
I found frozen dumplings and they're
16:26
real real thin and in strips just like
16:29
my grandmother made some people like
16:33
drop dumplings which that's not one of
16:36
my favorites all right so let's see I
16:42
started with a cup right now I'm gonna
16:47
measure out well measure out another
16:51
half a cup and see if that won't get us
16:58
to the wet stage that we won't it's
17:06
coming together y'all this mix makes the
17:10
best biscuit you have ever ever ever put
17:14
in your mouth I kind of dampen it just a
17:20
little bit more so when it's all said
17:24
and done we're using like a cup and a
17:27
half of buttermilk to the three cups of
17:31
my biscuit mix all right so I'm gonna
17:39
put this out on my cloth
17:48
there we go it looks like pretty day
17:50
y'all okay Mikey would you take that
17:56
please and put this link thank you okay
18:02
so we're gonna cross it around and our
18:05
extra dough so that works out great if
18:11
you can save some of your biscuit mix
18:16
because you're gonna need it when you
18:24
start putting your dough down to cut
18:30
into your biscuits so you're gonna need
18:32
that extra flour okay so we're just
18:40
gonna roll these out
18:56
it's pretty good now grand mama always
19:00
told me to get those biscuits as thin as
19:05
you can get them but let's see I got to
19:09
check with this recipe see how thick
19:12
they roll them in Pigeon Forge it's what
19:27
they do it to so I think that's I got a
19:33
fork up an inch don't choke and we are
19:38
gonna cut this huh an eighth of an inch
19:43
okay we're gonna cut these into squares
19:50
and we're gonna throw them over here on
19:58
top of a little bit more flour and if
20:04
you need to just keep
20:08
just in that with your flower how's that
20:16
looking y'all this is a movie a fatter
20:20
dumpling then I was taught to make by my
20:24
grandmother but some people like a
20:31
fluffier dumpling like I said you'll
20:36
find so many different ways out there to
20:39
make chicken and dumplings and you know
20:49
most of us like to like to try to
20:53
replicate our mothers or our
20:55
grandmothers dumplings so you got lots
21:00
of choices out there but I just wanted
21:04
to take the opportunity to show y'all
21:07
exactly how Paula Deen family kitchen in
21:10
Pigeon Forge Tennessee makes them
21:13
because people rave over them and we are
21:18
located on the island they're in Pigeon
21:21
Forge and it's a wonderful place to
21:25
bring your children you know Dollywood
21:28
is their Dollywood's right over the
21:31
mountain from us and but you're talking
21:33
about a whole day of Fun in the Sun so
21:38
if you're just looking for a couple of
21:40
hours to let your kids run free the
21:44
howling is the best place to do it
21:46
because they've got rights for the
21:48
bigger kids they've got rights for the
21:51
smaller kids just a lot of entertainment
21:55
just a lot and that's exactly where our
21:58
restaurant is located when you come on
22:01
to the island it's right there to your
22:03
left and
22:05
like I said if you don't want to fold a
22:08
of anything like that two hours there
22:12
and you will be so happy that you spin
22:15
it there okay so I'm waiting on our stop
22:19
tube all y'all and then we're gonna drop
22:26
these dumplings down into the pot and
22:36
I'm just putting a little bit more flour
22:41
on them
22:50
and you'll need to get some flour on
22:53
your knife so you don't stick okay so
23:04
that three cups of biscuit mixes
23:08
produced a bunch of bunch of dumplings
23:11
for us now here's one secret when you
23:18
drop your dumplings into your pot you
23:22
don't want to stick a spoon down there
23:23
and start stirring because it'll tear
23:25
them up you want to just shake your pot
23:29
shake your dumplings so this is bout
23:34
ready to ball on Haiti and so we put our
23:42
chicken base in there and our time so
23:49
all we have to do is wait for that ball
23:51
and then we're gonna drop our dumplings
23:53
in and Eddie said he's tired Theresa
24:02
thinks she's in Hollywood yeah let's
24:05
just always wanted to yell action all
24:08
right so the action is our stock is
24:12
balling beautifully and if you feel like
24:20
they're a little thin and don't have
24:24
enough substance to them you can just
24:27
knead them around in some more flour
24:32
like that and
24:34
just drop it in and remember I told you
24:38
now you don't want to stir these you
24:42
want to shake the pot because a spoon
24:45
could tear every one of them to pieces
24:56
looking good I did
25:03
[Music]
25:04
that's alright I wear powder face all
25:14
right so I like what that three cups
25:17
made the three cups of biscuit makes
25:26
and they cut them in a little bit
25:29
smaller squares at the restaurant y'all
25:31
and that really doesn't matter it just
25:35
depends on the size of dumpling you want
25:40
maybe I just want to dump
25:46
okay now shake back well if I can't stir
26:01
because if I stir them it'll tear them
26:03
up Teresa so if I just do like this it's
26:06
the same thing as stirring without
26:09
taking a spoon to it and possibly
26:13
breaking them up looks delicious
26:21
so I think those take about five to
26:25
eight minutes to cook not a real long
26:30
time so I'm just gonna keep on and give
26:35
that a couple of shakes and then we have
26:40
our chicken and we're gonna lay this
26:43
over our dumplings and then we're gonna
26:46
get a big bone we're gonna have chicken
26:48
and dumplings
26:57
all right y'all we cooked our dumplings
26:59
maybe for five to eight minutes
27:01
and I mean I shook that pot almost the
27:04
whole time they were cooking and I
27:08
dropped my chicken look at those
27:10
dumplings would you look at those
27:12
dumplings and I just dropped our chicken
27:19
back on top of our dumplings
27:26
and I just want to get a little bit of
27:29
chicken uh-oh somehow that wing got put
27:36
in their hole lady I think okay does
27:42
anybody want me to dip y'all some okay
27:54
deep
27:59
do you want more juice Teresa or do you
28:12
go sister tell me one more thing that I
28:29
do that the restaurant doesn't do does
28:34
anybody want to make a guess or bet
28:37
about what I do extra bad you got it you
28:42
win
28:42
how hard was that it was either gonna be
28:48
that or cream cheese no cream cheese are
28:54
they good
28:55
oh look idiot Teresa I am I do I am I do
29:06
in the pot when they're completely ready
29:11
to serve
29:12
but Pigeon Forge does not do that Myrtle
29:16
Beach does not do that Foley does not do
29:19
that bring us our nose not super yeah so
29:23
oh we didn't give a Teresa you know
29:40
I think a question people ask a lot as
29:42
do you like salted or unsalted matter
29:46
doesn't it doesn't really matter to you
29:47
right
29:48
it does matter to me oh I use salted
29:52
butter on everything now your chef
29:55
Michele chef chefs they would not they
29:58
would use only unsalted butter
30:02
unless a recipe call for salted butter
30:05
but I'm the type that I like my cakes my
30:10
pies I love the sweet and salty so I'm
30:15
one a little salt in mine and so that's
30:18
what I did Oh in Theresa the time just
30:38
brings such up a natural taste to it and
30:45
so I can understand why southerners have
30:50
always turned to this is it comfort dish
30:53
that comfort food
30:55
I mean it's seasoned perfectly so I hope
31:04
that you don't have trouble following
31:06
this recipe I know it can be a little
31:09
confusing and I thought about it hard to
31:14
give you all the correct measurements so
31:18
loving best dishes make those chicken
31:21
don't y'all always so good your family
31:24
will love you forward
31:31
hey y'all it's Paula Deen now if you
31:33
enjoyed this video be sure to like it
31:36
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31:39
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31:42
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31:45
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