For your subscribers should they want an optional recipe instead here is my mom’s recipe. 1 cup - Flour, 3 Tsp Baking Powder, 1/4 Tsp - salt, 1 Tbsp oil and 3/4 cup milk and stir everything together. During last 10 minutes of cooking drop by spoonful into pot, cover and keep lid on. Once 10 minutes are up the dumplings are done.
Thank you deebrake, I live in Australia so some of Kevins ingredients I can't buy here,(but we are slowly catching up😊), thank you for your dumpling recipe.
I have made this complete with Bisquick dumplings. This is how I've made it so that I can make it just like you showed us. It's marvelous, delicious, and easy. I live in Ohio
My grandmother was from a family in New Jersey. She made her chicken and dumplings with those exact vegetables and also with bisquick ! It was my dads favorite dish! Today would have been his 96 th Birthday so its perfect that RU-vid showed me this video this morning! I will be making this dish to honor him today! Thanks for great content!!
I live on Oklahoma. My Mom. I grew up in Arkansas and my Mom did not make chicken and dumplings. My Dad did not eat chicken so that was probably why. I do make Chicken and Dumplings once or twice in the winter. I use a dumplings recipe from an old cookbook published by Crisco.
Hi Kevin. Southern girl here. I put carrots, celery, and onion to my Dutch Oven. I Saute those and then add chicken broth, poultry seasoning, and a bay leaf. I simmer that for about 30 minutes. I then strain my stock, place it back into a cleaned Dutch Oven. Return the broth to a low boil. I make slick dumplings. Everyone that I knew ( when growing up in Louisiana) made chicken with slick dumplings.
I could smell that chicken bubbling right along! My MIL made it with vegetables like you did. Sometimes she made the steamed dumplings which she referred to as " fluffy dumplings". Sometimes she would make the rolled out dumplings which we called" slickers"! Either way they were great ! We are in South Jersey and mom who was Italian, cooked "American " for my father in law who wasn't!!
Hi Kevin, my Grandma used to make the dumplings like you do, but half of the dough was made out of cold cooked and mashed potatoes. Your dish looks very very appetizing! I am from Berlin/Germany. Greetings to you and Mr Fox☆
Thanks for your recipe for dumplings. This is how my mother taught me. Since I was fairly young, I don't remember the rest; I just remember her telling me not to lift the lid until the dumplings are done. They turned out nice and fluffy.
Good day to you from Canada. Bisquick is what we use since the 1970's. But now I make my own homemade Bisquick recipe. It is a great duplicate. Thank you for the amazing episodes you have. Such a beautiful channel.
Ok now the dumplings stole the show...They look very good and really fluffy and light...Thanks you for this video Kevin...I`m from Central Ontario, a little city called Orillia...Its known as the Sunshine city.
I'm a new fan and subscriber, I've been watching your demonstrations for the better part of a day. I discovered you when I watched your rendition of pommes Anna and was instantly hooked. So I've been watching a lot of your videos but I just watched you make chicken and dumplings using "Bisquick" for the dumplings, and the way you made the stew and the dumplings almost brought tears to my eyes. That's exactly how my mom used to make hers. Thanks for bringing back such wonderful memories. I'm looking forward to more.
Kevin, this dish looks so delicious. Dumplings remind me of my grandmothers stew in Newfoundland. They are so good. I laughed when you said they are screamingly delicious! Thankyou so much for this demo. You really make traditional recipes look so elegant and special.
Brazil here! 🇧🇷 I’ll have to try this recipe. Looks absolutely scrumptious! Biscuick isn’t available here. I’ll have to make the dumplings from scratch! Keep up the good work, Kevin. Your show is not only educating as it is very entertaining as well! Best regards to Mr Fox!
Hi Kevin, Growing up, I loved whenever my Mom would make chicken and dumplings for supper. She would make the dumplings out of stale white bread (of course there was always white bread, it was the seventies, lol!) . I'm not certain if this method is regional (Massachusetts) cultural (eastern European) or her frugal Yankee "waste not" mentality. I believe my Aunt made them the same way, so it could be how my Polish grandmother taught them. I have eaten bread dumplings in both Germany and Czech Republic, so that may be the case. Watching your video made me realize how much I miss chicken and dumplings (and my Mom, aunt, and granny, too!), so I'm definitely going to give it a try. I have made many of your recipes, and they've all turned out so well - I never thought I could get my husband to try cube steak, but now he asks for it! Moreover, I trust that when you tell me something is delicious, it truly is! Thanks for keeping me company in the kitchen, you're fabulous!
Grew up and still live in central Indiana. I was so HAPPY to see you bring out the Bisquick!! So often you use far to many special products that I just don't use. I'm 77 and grew up with this same method of "fluffy" dumplings. As a young adult at a restaurant I ordered the chicken and dumplings and was exasperated when I got these large wide noodles - no dumplings!! I used to cook whole chicken and also cooked the bones from leftover turkey to make broth. But my cooking has gone to the much simpler way of getting the job done. I use store bought rotisserie chicken and cans of broth, but it is still good to me. Thank you so much for taking me back to the "right" way to do it!!!
I grew up in Germany chicken soup don't have dumplings, they adding a beaded egg in the soup and no vegetables, however I will try your delicious chicken soup with dumplings never had them
I already tried you're very delicious bred recipes, my family love your bread recipe, over the weekend my daughter requested a raisin bread of course with you basic recipe, thank you so very much, i'm very glad I have found you channel,, thank you and hello to Mr Fox
Hi Kevin, my mother was a Kansas farm girl of German/French lineage. She made this for our family (growing up in California) all the time, and she made her dumplings like thick/wide noodles, and without veges. So good! We loved them. I made them for my family (we were living in Massachuetts when our kids were young) but added the celery and carrots for a one-pot meal. I don't add flour to thicken, but roll my biscuit dough into balls in flour, until they are very floury before dropping in, and therefore thicken the broth while cooking. Now we live back in California and I still make this, so this recipe has been all over the country. My mom's recipe does not use lemon juice, but I have a lemon tree in my back yard now, and I can't wait to cook it your way this week! Thank you for the inspiration.
What a pretty chicken and dumplings, perfect! I’m from Texas and I have always made dumplings from a dough cut into pieces. Will definitely give this recipe a try❤
Chicken and Dumplings is a Southern classic and favorite lived in Alabama now in N.C Sweet Sue is a brand we use to eat my mom never made any dont like the chicken in Sweet sue it is little cubed it would be better with shredded chicken.
One of my favorite dishes growing up. My mother's version was more like a soup, and she mixed flour, salt and water and then rolled out her dumplings in long, this strips. They were more noodle like, but delicious. My grandmother was a city girl, so as a short cut, she used canned biscuits and peeled them in half. They came out similar to yours.
Good Morning from Arizona. I’m from Iowa and this is a huge dish from my roots. Question: I’ve noticed that you usually bring your Dutch Oven ingredients to a bowl and THEN put the lid on even for broth with veggies. Is there a specific reason or just habit? I usually cover and bring to a boil….thanks much for your videos; loving the learning! My children preferred homemade noodles which I learned to make and still love.
Hi Kevin, love your channel !!!!! I'm from the Upper Peninsula of Michigan. My family has always added eggs to our dumplings. Even with bisquick. Just scramble a couple of eggs and add enough milk to equal 2/3 cup if needed.
You did it again Kevin. I have never tried fresh parsely. I am difinitly going to try your recipe and method of cooking the chicken There is nothing better than bone broth. I always make my own. I like to roast my bones after boiling my chicken down. Then I crockpot roasted vegtables and bones for 48 hours. I love bisquik for the dumplings that is the only way I like my dumplings So yummy best comfort food. Thanks for sharing
I’m getting up and making this right now I have everything in my fridge !!! Thank you so much for another great dinner !!! P.s. I live in Pocatello, Idaho. 100 miles from Yellowstone national park. Btw I wanted to tell you it was delicious!!! Turned out just like yours !!! Yummy ! My husband loved it !
In the UK dumplings were used with chicken very much like your own. The dumplings, however, were different. They were made with self raising flour and finely chopped beef suet (the dense white cat surrounding the kidneys) in the ratio of half fat to flour, mixed with water, to create a firmer dough and were rolled into balls about the size of a golf ball or a bit bigger. These were often mixed with chopped parsley and maybe chives. Nowadays vegetable "suet" is available which I prefer. Parsley dumplings were always added to "boiled beef and carrots". This sounds v. boring but certainly wasn't. The beef would brisket or silverside with the accompaniment of onion,. carrots, small turnips, parsnips, a couple of sticks of celey or chunks of swede turnip (rutabaga). The seasonings were salt and pepper and bay leaves, no Green herbs, fresh or dried, but in my mother's case, tied up in muslin, were blackpeppercorns, about 3-4 cloves, a big blade of mace, and a tiny pinch of chilli flakes. Cooking time depends on the weight of the meat. The parsnips and carrots went in about 20 minutes before the finishing time at the same time. The beef and vegetables were removed to a big meat dish. The gravy was simply the stock thickened with a slurry of flour and coloured with a dash or two of Worcester sauce and gravy browning. My version does include a piece of dried orange peel, a shake of dried oregano and rather more veg. some of which I take to make a gravy by blitzing it with stock and Worcester sauce with a stick blender and if wanting to be cheffy I pass through a sieve. When the remaining meat was cold, it was pressed between boards with a heavy weight on top or in a press specially constructed by my father. This compacted the meat fibres and produced useful thin slices for sandwiches, etc. My kind of dumplings are also nice added to a simple beef casserole done in the oven where the dumplings turn out delightfully crunchy on top or added to a bowl of soup. Thank you for all your splendid recipes.
This looks delicious! I grew up in Colorado, and mom never made chicken and dumplings. I now live in Raleigh, NC. My friends here make it with the strips and no vegetables and call it chicken pastry. My aunt, who lives near me, uses strips of flour tortilla in a pinch.
Its 11/28/22. I had some leftover turkey from Thanksgiving and some homemade stock. I made your chicken and dumpling recipe. On a chilly evening in North Carolina, oh my goodness! So good and so comforting. Thank you Kevin 👍
I cook whole hens regularly! I can make 4 to 6 meals off of 1 hen. I have frozen the chicken stock so it's ready any time I need it. There isn't much that makes me feel as accomplished as cooking a hen does. It sounds silly but it works for me!
Hi Kevin. I have not made the dish it looks delicioue. I live in south Africa. I will have to make dumplings the diffi ult way. Dont get Bismix and such here. Love your programme . Delene
If you want a really luscious dumpling - make a cream puff recipe without the sugar. Drop in your soup like the Bisquick. These will melt in your mouth and add richness to your dish. Also how about a bay leaf and a little sage in your pot pie? Whatever you make you are always so charming to watch.
Kevin, So great to have found you!!! I haven't had this dish for probably 50 years 😅!!! My Italian Mother made this every once in a while. I made this but just couldn't bring myself to using commercial Bisquick-I found a recipe for scratch dumplings and made it (halved the recipe) using Spectrum Shortening and they turned-out divine. A little more effort but a lot less GMO-load.
Yes, in Europe, specifically Germany, the tradition is to make potato dumplings - very delicious but a bit more complicated than just using Bisquick, unless you can get the raw potato dough in the store
Hi Kevin, I really like the way you cook and explain the process. I don't know who makes it more enjoyable, to be honest. You are really fun to watch. Plus, I can taste what you're doing and smell it! How did you do "smellavision?" Darn good! Logical. Fun to follow. You have talent. You are not irritating like other cooks are. I like your realism! You are real. Once again: Talented. Thank you.!
Good Friday morning Kevin. Well done Well done! I was so glad to see you add some fresh lemon juice. As I previously mentioned, I soak my whole chicken in a huge pan of lemon juice and water and then proceed with my recipe. Sometimes I thinly slice a lemon, slather the slices with pesto and slide them under the chicken skin before I roast it. Of course garlic, butter & olive oil and S&P on the skin :-) . Any lemon pieces go inside, but that's another recipe! Yes, I like to use Bisquick as well. This chicken and dumpling recipe looks divine! Mr. Fox is so fortunate that you love to cook and bake and so are we! I enjoy your recipes and will be trying them. ~ Diane
I have the recipe from my Mom for dumplings. It's simply flour, salt, baking powder and milk. the best part of the hand written recipe card is that it says to "cover pot and steam for 10 minutes. (DON'T PEEK)" LOL
I’m Scottish and had never heard of chicken and dumplings until I married my American husband, but we used to have what we called dough balls in stews or minced beef and I loved them. I’ve never cooked chicken and dumplings before, but after watching this vlog, I’m definitely going to try them. The only thing is, I live in Belize now and don’t know whether I’ll be able to find Bisquik so I’ll have to risk the flour method! Thank you once again, Kevin.
Love Bisquick dumplings. Try cooking uncovered for 20 minutes and then covered for 20 minutes. Will result in an even fluffier dumpling. And for a quicker prep time try adding just grated carrots, onion powder, and good dash or two of poultry seasoning. Sometimes we add a bit of granulated chicken bouillon to the dumpling batter. ❤ from the Pacific NW!!!
Hi Kevin, Minnesotan here, my grandmother made Bisquik drop dumplings and it was my childhood favorite. They still are! It was one of the first recipes I made, as my moving out of my parent's house coincided unfortunately with my grandmother's death. I think of her every time I make them. One time when I was making them, I discovered that I was out of the Bisquik mix, so I made my own with flour, salt, baking powder and cold butter worked in with a pastry cutter. They were so good that I stopped buying Bisquik! I use sage in my stew instead of thyme, and put a dash of powdered, dry sage in the dumplings. We have some leftover rotisserie chicken in the fridge, so it's chicken and dumplings, tonight! Thanks for another great vid!
In the video, I meant to say that Bisquick makes the best dumplings (not "biscuits.") Like you, I make my own biscuits! Your sage-perfumed dumplings sound wonderful!
Hi, Kevin! I'm from West Virginia, and chicken and dumplings is a dish my family and friends love for me to make when having small dinner parties in my home. I boil chicken tenderloins in well-salted water until they are fall-apart tender, remove them to the side. I add about a tablespoon of chicken-flavored Better Than Bouillon, along with a family-sized can of Cream of Chicken soup and a lot of black pepper, a stick of butter and some evaporated milk and/or regular milk. While this is coming to a boil, I mix up self-rising flour and buttermilk to make a biscuit dough and simply drop them in by large breaking spoonfuls. Pepper them again, cover and cook about 10 minutes; then, I very gently turn them in the hot gravy and let them cook about 5 or 10 minutes. The dough creates the thickening needed. They are delicious! I know yours are wonderful, with the vegetables and thyme! I save those things for my chicken noodle soup! God bless!
Hi Kevin This is exactly how my mother prepared chicken and dumplings. She learned from her mother who was from Oklahoma. She moved to Southern California and married my father and I was born and raised in California. All of the internet shows chicken and dumplings with a noodle like dumplings that you described. But these Bisquick dumplings is what I love.
Thank you, Kevin, for using Bisquick for your dumplings!! My grandmother, who was from the Midwest, taught me how to make chicken and dumplings when I was a teenager. Throughout the years I've tried other recipes for the dumplings but nothing compared to her Bisquick dumplings. I am now in my 50s, having grown up in the American southwest. Last year my eldest grandson asked me to teach him how to make 'Gommy's' chicken and dumplings. I taught him the same recipe that I was taught, using Bisquick dumplings. I think that recipes are a great family tradition and I'm so grateful to have the privilege to impart at least one of them to the next generation!
Good day Kevin, I'm from Ontario Canada, I used to love my mom's chicken and dumplings. She used to make it with wood rabbits and partridge we were very poor so we ate what we could kill. But this was her dimpling recipe it's very light and simple also: 1 cup of sifted flour , 2 teaspoon baking powder, 1\2 teaspoon salt, 1 tbsp of light oil, sprig parsley, minced and about 1\2 cup milk. My mother told me to mix with a knife, she would say to me " cut into it with the knife" that's what I did and still do. Drop by tablespoons in the pot and close your lid and DO NOT OPEN THE LID UNTIL 20 MINUTES LATER. ENJOY !!!
Hi poochyface1 from Ontario. I copied your recipe for dumplings as in the video Kevin used Bisquik. I live in South Africa and we don't have Bisquik here. Never heard of it before ! So chuffed that your recipe is a good substitute for Bisquik & I am going to try it. Stay well.
Hi Kevin, I'm a new subscriber and I cannot tell you how comforting and relaxing it is to watch your videos...the simplicity of it all. I enjoy that you add a background story/history of the dish and how you demonstrate that simple old fashioned dishes are to be revered.
You have made my day…..again! Your joy of cooking and tasting makes me giggle! I will definitely try this recipe,just like my mother fixed with the biscuit dumplings when I was a little girl❣️
Nope, from Georgia and never heard of putting vegetables in chicken and dumplings. The focus in that dish when my mother cooked it was the dumplings. She always made her own dumplings from scratch and they were delicious. Veggies were always side dishes. This looks absolutely mouthwatering, though! Looks so good!
Good old chicken and dumplings! I didn't think to use Bisquick. What a great idea. I've always made my dumplings from scratch. Sometimes I throw in chopped herbs into the mix. I would also put dumplings into a beef stew. It's making me want chicken and dumplings right now, it looks so good. Oh well, maybe tomorrow. This would be a good thing to bring to someone who was having a bad day or tough time, as a pick-me-up. Thank you for the recipe. Take care. ♥️
I see this is two years old, hope you're still reading comments. I grew up in Georgia, live in Alabama now, and make chicken and dumplings with Bisquik just like you did! But you're right, no vegetables. I might try the vegetables sometime because yours looked delicious. I add a couple of cans of cream of chicken soup to the gravy before adding the bisquik dumplings.. I just discovered you a few weeks ago and love your videos!
My family dish is chicken soup and kneidlach ! Eastern European … the kneidlach or dumplings are made with matzo meal … egg… smaltz (chicken fat) and are delicious! Now you can get a packet like your bisquick to make matzo balls . Jewish penicillin!!
As a WV native we would only use chicken & broth, no vegetables. Bisquick made the dumplings for us. Yours looks heavenly& would tasty delicious while we hang out under these gray clouds. I discovered ur U Tube channel a few months ago & I am trying to catch up To the current offerings, u r so good.
That brings back wonderful memories. Just how my Mother made them back in the forties, and how we still make them for the 3 generations today. Originally we are from the Midwest, but for the past 6 decade we are here in the Pacific NW. (Incidentally, We bake the dumplings covered for 15 minutes for a bit drier and lighter dumpling).
I was raised in Michigan and currently live in Seacoast New Hampshire. My mother made chicken and dumplings during our long ( back then);Michigan winters. I make mine much as you do but haven’t yet used my instant pot. Everything comes out better in my instant pot so I will cook my next fresh chicken in the same way you do! I have always used Bisquick and LOVE IT!
I hope you don’t mind me commenting on older videos. We were from a small town in South West Pennsylvania. In the mountains. A very small tow called Rimersburg. They even used to have their own Archway Cookie factory there. My mom used Bisquick for everything. Pizza dough, dumplings and strawberry shortcake just to name a few. Your chicken and dumplings looked amazing. It’s going to be a cold Sunday here in Ohio. I think I’m going to make this dish. Yummy. Comfort food at its best. ❤
From Country, Ontario, Canada .. Found an amazing homemade biscuit recipe that never fails. Yummy biscuits, although , l must confess, Bisquick biscuit are delicious. Have only made them a couple of times back in the 90's. ( I'm 66 ) & my mother never made them.
Yum! This is such a great dish for cooler weather. Yours looks wonderful. I grew up eating dumplings that were always made from scratch - egg, water, flour & a dash of baking powder well mixed & seasoned with salt and a bit of fresh pressed garlic before being dropped into the soup. Honestly, it is the best ever & I still make my dumplings that way.
Kevin🙌🙌💗 I Absolutely Love Your Channel!! I Love All your Videos..& your Complete Calmness in your Kitchen!! You are So organized & make everything So easy to do.. & Fun!! You’re definitely an “inspiration!” Love your personality too!! You’re the Best!! Thank you!!🥰🙌🙌💗👏👏👏🌟🌟🌟
I’m making chicken and dumplings at the moment, and I put your channel on and I always always use Bisquick. I agree with you it makes the best dumplings ever. Kevin, I really enjoy your videos you take care.❤
I just found your channel recently and enjoy it so much! My mother always made her dumplings with bisquick. It seems there was always a box of it in the kitchen cupboard. Thank you for this recipe😇
I even made my own puffy dumplings for beef stew. Yummy also 😊 Your dish would be amazing too. By the way Kevin, could you play SHINE on your piano for us please. Love that tune.
Happy New Year 2023 from Nova Scotia Canada. Recently I made this comforting dish but I omitted thicken flour and used parsnips that broke down in the instant pot to thicken and I added rutabaga carrots onions and celery. I found a dumpling recipe on line using suet. Here it is...1cup all purpose flour three-quarters cup of ground suet, half teaspoon of salt,half teaspoon baking powder,enough cold water to bind,I used a knife. Drop into bubbling stew as per usual. They were so good and remenicent of my grandmother's suet pudding she served with Sunday roast smothered in her sumptuous gravy. She also used her suet pudding recipe for dessert sweetened with golden syrup or jam.We lived in Winchester in the south of England which recently visited in October. I had an amazing Sunday roast dinner at a beautiful pub near there.
Kevin, I have just recently discovered you and I feel like you are a new friend❤. I live in Lancaster County Pa, but only just moved here from California I have lived in the south as well. My mom always used Bisquick and her chicken and dumplings were almost exactly as yours! I will be making this comforting dish this winter for sure….I love all your recipes and look forward to watching many more😊
Mr. Kevin you are the best cooking blogger. Your explanation is clear and details Not too short and not too long. your recipes are very accurate. I just found your channel recently and I'm hooked on your cooking.
Here in the state of Delaware it’s getting to be that time of year to enjoy a nice bowl of Chicken and Dumplings😊. Although we do have them all year 😉. Growing up my family served rolled dumplings and I continued the same for many years. Sometimes I get requests for drop dumplings now, so it just depends on who is coming for dinner. I love them both. That goes for the added veggies too. I enjoyed this video!
I was raised in Florida and we used can biscuits for our chicken and dumplings. I haven’t made it in years, I need to try it again. Thank you for sharing.
Even though it’s early summer, the weather has been rather cool and rainy so I decided to give this recipe a try and am I ever glad I did. I followed the recipe exactly, but did add a dash of poultry seasoning to both the broth and to the Bisquick mix and it was beyond delicious. I assume Mrs. Jones has passed away by now, but how nice of you Kevin to keep her memory alive by continuing to use her recipe and share it with others. By the way for other readers, I’m not sure why the butter was stated in grams but I looked it up and the 113 grams is equivalent to 1/2 cup in Imperial.
Kevin, what tool do you use to transfer the dumplings? I will definitely make this. As always I you make it easy peasy lemon squeezy When I make this type of dish I like to include the celery leaves. It adds a peppery flavor. What do you think Kevin?
My husband wants me to make it tonight lol, so guess what we're having for dinner? lol I live in Michigan but from upstate New York. I know you added parsley to the main dish but i add it to the dumplings too. My favorite dish.
Could you leave the chicken out ? That’s so expensive and with all the other favours and dumplings you could do this without? Please tell me if that would work. 🥰
