The Art of Crafting Chicken and Dumplings from Scratch

As we begin our culinary journey, I'll start by getting the butter down in this pan, turning it on really quick, and chopping up my onions. This is an essential step to prepare for the delicious flavors that will soon fill our pot. Next, I'll chop down some of these herbs – I'm particularly excited about using garlic, which will add a depth of flavor to our dumplings.

While preparing the herbs, I've also twined up the rest of them, allowing me to incorporate their flavors into the broth without any distractions. Now that we have all our ingredients ready, let's move on to assembling the pot. We'll be adding some whole black peppercorns, as well as my chicken, which will be poached in this flavorful liquid.

To start, I'll bring the mixture of chicken stock and water to a nice boil, then carefully add the poached chicken back into the pot. This is where the magic happens – we're creating a rich, savory broth that will serve as the base for our dumplings. To enhance this broth, I've added some flour, which gives us an eyeball guide for how much to use. Two cups of flour go in here, and then we'll add a heavy dosing of salt to ensure our dumplings are flavorful without being overpowering.

Now that we have our broth mixture ready, let's move on to making the dough. I'm looking for a moist but firm texture, so I'll build a well in the center of my ingredients and slowly incorporate this chicken stock while adding more flour and salt as needed. The goal is to create a smooth, pliable dough that can be shaped into dumplings.

Once our dough is ready, we'll roll it out to about a quarter inch thickness. This will allow us to make squares, which we'll then transform into triangles – a trick I learned because these smaller dumplings cook faster and are just as delicious. With the last of my dumplings added to the pot, let's take a moment to appreciate our handiwork.

The final result is nothing short of amazing. As I gaze upon this pot of steaming chicken and dumplings, I can almost hear my mom's voice praising me for my culinary skills. It was worth all the effort, as this dish brings people together with its comfort food charm. Now that we've reached the end of our recipe, it's time to sit down and enjoy the fruits of our labor.

Let us get out the butter and put it down in the pan. We're going to chop up those onions quickly and make sure they’re ready for the pan as well. I want my dumplings to be absolutely delicious, so we can’t skimp on these steps.

The chicken is next – we need to cook that properly before adding any more ingredients. Since I have a bone-in, skin-on chicken, I should carefully remove all of that meat from the bones and add it back into our flavorful broth. With everything in place, let's move forward with this recipe and build on its success.

It is time now to take some care of my little dumplings – there’s nothing we can do about them except roll out a quarter inch thickness of dough and turn them into squares that we can easily cut into triangles. We know the trick to make these cook quickly, and it's simple — just use those small pieces.

As I look over our beautifully crafted meal, let us enjoy its delicious flavors together with love and care as we take in all the culinary steps that were put forth to reach this momentous occasion

"WEBVTTKind: captionsLanguage: enwhat i'm going to do is i'm going to get the butter down in this pan turn it on really quick chop up my onions get them ready for the pan as well i'm going to chop down some of these herbs my garlic it's going to be great for the dumplings and then twine up the rest of the herbs so i can get them into the flavorful broth this is all gonna get into the pot along with uh some whole black peppercorns all right so i've got my chicken in here i'm going to get some chicken stock down about six cups are going to go in six cups of water what i'm going to do is bring this to a nice boil and poach my chicken up remember my little herbs that i went ahead and twined up we've got the parsley the sage and the thyme gonna take those out because i've already gotten the flavor from them and plus look at the color it's not really totally appealing let me get my chicken out as well i want to get some flour in here and then i'm going to add in some of the broth from the pot so two cups of flour go in this isn't baking it's totally an eyeball thing and then what i want to do is do a heavy dosing of salt you don't want a dumpling that you can't taste it's just flowery and then remember the herbs that i chopped up earlier we've got a mirror effect we've got the sage the parsley and the thyme that i also wrapped up and put into that broth to make it nice and flavorful and earthy put that in there as well what i want to do is i'm just going to go ahead and build a well in the center i'm going to add in this chicken stock and slowly start to incorporate it what i'm looking for is a moist but firm dough that i can make into a ball and roll out into dumplings all right just rolling this out to about a quarter of an inch thickness here and then what i'm going to do is make squares and then out of those squares make triangles they cook a lot faster of course when they're small so just kind of go in and make your little triangles i'm just adding the last of my dumplings into this flavorful broth that we went ahead and poached the chicken in it was bone in skin on chicken that i went ahead and just shred it off of the bone i'm gonna get it right back into my pot all right just gonna get out my chicken and dumplings look at that i'm gonna get some of this yeah mom waited all day to get her praise for this meal it's amazing youwhat i'm going to do is i'm going to get the butter down in this pan turn it on really quick chop up my onions get them ready for the pan as well i'm going to chop down some of these herbs my garlic it's going to be great for the dumplings and then twine up the rest of the herbs so i can get them into the flavorful broth this is all gonna get into the pot along with uh some whole black peppercorns all right so i've got my chicken in here i'm going to get some chicken stock down about six cups are going to go in six cups of water what i'm going to do is bring this to a nice boil and poach my chicken up remember my little herbs that i went ahead and twined up we've got the parsley the sage and the thyme gonna take those out because i've already gotten the flavor from them and plus look at the color it's not really totally appealing let me get my chicken out as well i want to get some flour in here and then i'm going to add in some of the broth from the pot so two cups of flour go in this isn't baking it's totally an eyeball thing and then what i want to do is do a heavy dosing of salt you don't want a dumpling that you can't taste it's just flowery and then remember the herbs that i chopped up earlier we've got a mirror effect we've got the sage the parsley and the thyme that i also wrapped up and put into that broth to make it nice and flavorful and earthy put that in there as well what i want to do is i'm just going to go ahead and build a well in the center i'm going to add in this chicken stock and slowly start to incorporate it what i'm looking for is a moist but firm dough that i can make into a ball and roll out into dumplings all right just rolling this out to about a quarter of an inch thickness here and then what i'm going to do is make squares and then out of those squares make triangles they cook a lot faster of course when they're small so just kind of go in and make your little triangles i'm just adding the last of my dumplings into this flavorful broth that we went ahead and poached the chicken in it was bone in skin on chicken that i went ahead and just shred it off of the bone i'm gonna get it right back into my pot all right just gonna get out my chicken and dumplings look at that i'm gonna get some of this yeah mom waited all day to get her praise for this meal it's amazing you\n"