Ken, it’s so interesting you mention recipes coming from your precious Grandma💜 It would be great if you would share how you came to have her recipes. I appreciate your relaxing and patient demeanor. I watch videos from people that cook GOOD food and are gracious enough to share their recipes with all of us. I wouldn’t get anything of value watching someone do everything the exact way I do. It’s great to get fresh ideas in the use of kitchen tools as well as ingredients and ways of making food loved by so many. Thank you for your time and the obvious love you put into all of your work. You inspire those that have been intimidated by making certain recipes, because you make it look so easy🥰🥰🥰 God Bless you and Thank You for giving our Heavenly Daddy Glory at the end of each program. I Love Him, too💞💞💞💞💞
When people we love pass on, they leave behind personal.possesions, memories and hopefully their recipes to continue to cook. Food is always more enjoyable when there's a wonderful memory attached to it.
The same with me Nancy. My mom used to make the fluffy drop dumplings, and now she's gone and I never got the recipe. I am so grateful to find this. God bless you.
@@KenClick Hi Mr. Ken, I am APOLOGIZING. for the person who SAID you can Use "Bisquick." I am a personal chef. I know what it takes to do a production like that. So SORRY PEOPLE HAVE TO BE RUDE AND UNCARING. MY MOM ALWAYS TOLD ME: IF YOU CAN'T SAY ANYTHING NICE, DON'T SAY ANYTHING AT ALL. I So APPRECIATE, YOUR TIME IN ALL THE VIDEO'S. GOD BLESS YOU AND YOURS MAN OF GOD💖
Oh my goodness yes yes yes! I watch this recipe this morning and I went to the store and fortunately was able to get a pack of chicken for $5 (it's just me by myself, and a whole chicken was $10.) So I'm going to make homemade chicken and dumplings which reminds me of my mother and I'm so happy that you put up this recipe thank you so much
Ok I never made dumplings from scratch. I always used biscuit in a can dough cause I was so scared I would mess up the dumpling dough. After watching this today. I’m in , I will follow your receipt to a T. Thanks Ken. Btw, Ken was my late husband’s name. Have a wonderful life Ken. Bless you.
You get an A+ for being the cleanest and neatest cook ever!!! Your dumplings look so delicious 😋. Thanks for sharing such a wonderful recipe. Can't wait to make them👍
Ohhhh yuuummmmm!!!!!!! Your videos are always so enjoyable to watch . Your voice is calm and soothing, and your food always looks delicious! Thanks for sharing 🍀🍀🍀🍀🍀🍀🍀🍀🍀
We had left over rotisserie chicken and my wife brought me a cook book recipe to make dumplings and I told her, I'm going to check out Ken's videos because I saw you had a recipe listed. In her words "Best chicken and dumplings she'd ever had." Both of us are looking forward to using a whole chicken from scratch. thanks Ken!
You're right. We all like dumplings the way we ate them growing up. I, too, love fluffy dumplings because my mom made fluffy dumplings. However, she used canned biscuits for the dumplings and they were delicious. You've inspired me to make a pot in the next week or so. Thanks for sharing your recipe.
Me. Ken I want to thank you so much for sharing your recipe for proper chicken and dumplings. I didn't grow eating them except for at restaurants. They were delicious, it was easy, and turned out wonderful. Your explanation was perfect by the way. Thanks again have a great day!!🙂
Yes! Nothing better than a FLUFFY dumpling. I really cannot stand the flat hard ones. Too gummy. These are perfect. Knew a lady once, who made dumplings with flour tortillas. They were all hard and gummy. She loved them. Me...not so much. Here's to FLUFFY dumplings!!! 2 thumbs up!!! 👍☀️👍
Your dumplings look delicious! I like FLUFFY too. You made me laugh when you said "don't tell me how to make other dumplings" and you were nice about it. I've wondered WHY people feel they have to write you and give their entire recipe of whatever. Just made me laugh. So true.
Ken, these look delish. I am from the south and have had chicken & dumplings all my life. I add 1/2 to 1 cup of milk to the broth because it makes the broth a little creamier. You add the milk at the end when the broth isn't boiling. This is how both our families made their dumplings. My MIL gave me some extra tips when we first married. TFS
Thanks for your videos. I make my chicken and dumplings just like yours but at the end I add 1/2 - 3/4 cup of milk. The milk makes my broth a little creamer. I would eat yours and never complain. I have enjoyed everyone of your videos.
Wow, those look absolutely delicious! Never had dumping so fluffy but it looks incredible. Just tried and loved your biscuit recipe and this looks like the logical next step lol.
How do you know when the chicken is done? I mean how do you know when the chicken is done cooking? I have never cooked chicken before. I make noodles all the time, and use broth, and noodles from the store, or homemade noodles.
I go back ever once in awhile and watch this video. Love watching your hands as you work. You are a talented cook. In my book you are a chef. Haven't made this yet but will get around to it soon. I am cooking only for myself and a daughter who has lost her appetite. Maybe this recipe will perk that appetite up.
Oh my! I have never had chicken and dumpling but I am going to make these. 😋😋Makes my mouth water. Thanks for this video...will be looking at all your videos and subscribe.
Thank you for flavoring your dumpling dough....Ive been wondering about seasonings and may be some parsley for color in the dumplings. Thanks, looks yummy!
What I like is you didn’t underestimate the benefit of us seeing you look orderly, washing your hands well and your process being very methodical! High marks for cleanliness! I’m making chicken & dumplings tonight and I like my dumpling fluffy and pillowy like in your video! ❤️
I WILL be trying these soon! My Mom just passed away last week and she made THE best chicken n dumplings ever! But no one seems to have ever watched her make them ..... so I am so hopeful that yours are similar to hers. I think they will be.
I really like that you don’t have celery carrots and onions in Ur final chicken and dumplings it’s just how I make it also. When I make chicken Noodle soup then yes I have the vegetables. It looks so yummy thank you for sharing
My grarnma Gardner and my mother cooked the chicken, took it out of the pot , then dropped with a large spoon the dumpling dough in to a gentle boil, covered with tight lid, and I believe turned the fire lower to simmer. Don;t peak. I think they were done it 10 or 12 min but will have to research the time. The dumpling was a sticky type of their regular bisquet dough . I am pulling on a 60+ year old memory for the ultimate comfort food of my childhood and teen years. I made coconut custard tonight and stirred in some left over crumble pie topping. Tastes like a sponge cake.....so good, we are over half of it.
I can't wait to try this , I've never made Dumplings before so this us going to be special to make , Thank u for sharing this recipe , I appreciate it n it look's easy to , ty for all the tips how to this really helps ...😁
I like mine fluffy but that’s not how mine turn out. I think maybe I make them to thin. So I see yours is a little thicker. Hopefully that will fix my problem. Thank you and God bless
Ina Garten oven-roasted breast halves and kept the bones, skin and fat to make broth, which she used for other recipes. I sauteed the chicken to a light golden brown on the stove, and it yielded the richest tasting broth I ever had. My preference is also pillowy dumplings but flat noodles are okay too.
Made this tonight and it turned out delicious. Not as fluffy as yours but that was my fault. Thanks for taking the time and recording this great video.
When I was growing up in the 50s, here in Missouri, my folks raised chickens. Some we used for their eggs, some we used for fryers, some of the hens we let's age til around 4 to 6 yrs. old. Those were the old "fat" hens with lots of yellow fat on them. Those were the ones Momma saved for chicken and dumplins'. So much flavor. Now a days all you can get are very young chickens at the store that have been shot full of chemicals to make them grow faster. If you ask your butcher for a stewing hen they will tell you they don't carry them. Ahh!!! Miss the good ole days.
Ken, thank you for sharing your recipes. I enjoy watching the videos. It gives me more ideas about options for meals. I have an easy recipe for rolled dumplings that we have fairly often, I willl use your suggestion of the chicken bullion in the dry next time. btw a pizza cutter works GREAT for cutting dough for dumplings & noodles.
I am making Chicken and Dumplings tomorrow for family...My granddaughter always request them. I cook mine almost exactly like you, except I've never seasoned my actual flour...I will tomorrow though. I love making dumplings...I like playing in the dough. I'm feeding a crowd so I'll have to double your recipe. I cooked all my chicken today and de-boned it, I'll heat the broth tomorrow, and get the dumplings made. I like cooking the chicken ahead of time, and refrigerating the broth if I have time, especially if I'm cooking a big dinner. Nothing else is as good as chicken and dumplings. I enjoyed your video!
@@KenClick Those Dumplings were so good! They were even better(if that's possible) with the flour seasoned. My oldest Grandson had 3 bowls, and he's not usually a big eater. appreciate the tip! Two pots of dumplings...full pots...one gone, and half of the other one.
Great video! Well done. I like your recipe. Especially using the whole chicken and your choice of seasonings. I use poultry seasoning and garlic when I pressure can chicken. Seems to go with any chicken dinner.
When I make my stock, I just quarter the onion and maybe cut the celery in 5 inch lengths or whatever fits in the pot and throw it in. If you are going to strain it, then there is no use wasting your time chopping. You can throw a carrot in there for more flavor/vitamins, too. Then after I cool the chicken and debone it you can throw those bones back into a slow cooker with some more veggies or veggie scraps, salt and pepper and cook it til you get the good stuff out of the bones. I actually made this today. Mine is a lot simpler than yours- salt and pepper, chicken and veggies for the stock. Sometimes I might add some store bought broth to make it richer or the boullion but if someone doesn't have that then they don't have to have it. Dumplins can be made with just the self rising flour, shortening or whatever fat you have (lard, butter) and a liquid (milk or some of the broth). This is a very adaptable, inexpensive, delicious food. Don't be afraid if you don't have all the ingredients he used. You can still make a basic recipe and it will be fantastic. I say this because many of us might need to live on what is in our pantry/freezer right now and might not have some of these ingredients. No disrespect to his recipe! I love his technique- just like my mom's. :) Everyone stay healthy and safe!
Excellent video Ken ! That’s the way I remember chicken and dumplings when I was a child. Haven’t had the dumplings like that for years. Thanks for sharing with us, Fred. 👍👍👏🏻👏🏻🙏🏻🙏🏻
Ken, you are the best, most pleasant presenter on RU-vid. I wish you had the time and inclination to demonstrate all of the things I'm interested in. Thanks a million, though, for the time and effort you do put in to your presentations. You are amazing...
Does your chicken and dumplings hold up for reheating. My husband is in a nursing home and I take him a home cooked meal 5 to 6 times a week. They look delicious and I am sure it is something he would enjoy.
It’s funny because I look back now and I see that my mom though she was a good cook. I can see now that she was a I’ll just call lazy cook. Not that she was lazy I mean she had six children she couldn’t afford to be lazy. But maybe that’s why she took so many shortcuts. She would just make fluffy dumplings with Bisquick. But these looks so much better.
Who can wait for these delicious dumplings. I used a shrimp fork to get just one then just another, and another, and another, well you get the idea & picture. I found I had enjoyed so many just one's that I didn't need to sit down and eat. Since it was just me no problem. I just saved for late night snack, supper for tomorrow, and have several servings frozen for future meals. How delightful. Thank You. Many Blessings Mr. Ken
Ok I am a canned biscuit dumpling maker. I was taught that ! Now I'm going to make REAL dumplings for my humpty dumpty's a term coined by a kid I once knew, lol. Thank you so much.
You know it's funny, I grew up not liking dumplings at all but, then one day my Aunt Hazel had (rolled) chicken and dumplins and cornbread, on the lunch special at my mom's restaurant, and lo and behold I was hooked...ever since then I have looked for many different ways to cook them, trying to find out if Aunt Hazie's Dumplin's are still, my favorite or if there is a different texture that I would like better....Brother, I am tellin you, your recipe has definitely struck a glorious cord with me, and I am going right now to start my chicken on a "nice gentle boil" hehehe....My hubby has been saying for the last year, "I want some fluffy dumplins," so I have finally found what he's been wanting...Thank you so much for sharing your coveted recipe with us, and I absolutely LOVE you gentle speaking spirit, and simplistic explanations. I pray you have a blessed day and again Ken, thank you so very much and God bless you my Brother in Christ...
I thought I was the only one who added chicken bouillon to my chicken boiling. I throw in unchopped onion celery and carrots and then strain. I m copied your dumplings just now. And I m watching again as I wait. Lol. It took me years to learn the DONT STIR tip you gave. Great video.
Someone in one of your other video’s comments called you the Mr Rogers of the kitchen. I’d have to agree and that is with the biggest compliment possible. Mr Rogers was an icon!! Dumplings are what I’d call a comfort food. I’m just new to your channel but can’t wait to see the camping and camper van videos. Well done!! Keep them coming.
Amazing..looks just like the way my Mom made them. Thanks so much...we lost the recipe after she passed and nobody in the family knew how to make them. I see the outside of them is "gooey" and the inside is "doughey" if u know what I mean. Thanks so much.
