Love & Best Dishes: Chicken & Dumpling Cook-Off: Michael’s Recipe

Chicken & Dumpling Cook-Off: Michael’s Recipe – Michael’s sharing his chicken and dumplings recipe, and he’s working hard to beat Paula in their cook-off!
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– Okay, Paula’s finished her cooking. Now I’m gonna show you how to do it the right way. Lemme tell y’all how this started. I made chicken and dumplings years ago, and I would drain all the chicken out, and take it off the bone, get rid of all the bone, and all the gristle,

And the veins, and every skin, and everything. So when you ate my chicken and dumpling, it was just chickens and dumplings, and that’s all. And Paula would cook hers, and it was really good, but she would leave the bones, and the skin, and the veins, and the gristle.

So that’s how this all started. I said my chicken and dumplings is better than yours. And I think that Paula now knows my secret, so let’s hope. I don’t know what she did, but let’s hope it’s still on the bone, because if she took it off the bone, she’s cheating. Because that’s how this thing whole thing started. But, knowing that maybe she was cheating, I went searching for a better bird. So I went and got an organic, antibiotic-free, free range chicken, and it was the only one in the whole store, and they laughed at me when I bought it. Not really.

It’s a good chicken, but this is it. And it’s like a five pound chicken. Okay. So, but let’s hope Paula stuck to her guns, and did her original recipe, because we will look it up, because it’s written in a book somewhere. And I’ll find out if she actually cheated. So, okay, we put our chicken in. Then you fill it up. Fill it up just above, water, just above the chicken, and. And a chicken this big will probably cook two hours. And then I had another secret recipe, a secret, that I bought some thighs that I put in there about an hour from now. They won’t take near as long to cook as this whole chicken. So that’s another secret.

All right, I’ve got the water just above the, let’s see here, Theresa. This one? – Yeah. – Okay, you put it on high, and bring it to a boil. I got two onions, and just quarter them. And eventually, we’ll take all this out. But now we’re actually seasoning the stock. This is celery. And then I got some garlic, a couple of cloves of garlic. Put in that.

But we will drain that out eventually, after it’s cooked. Then I’m gonna use just three sprigs of thyme. You gotta be careful with thyme. You don’t wanna, it’s overpowering. It can be overpowering, if you’re not careful. But, then a couple bay leaves. Got a funny story. My son went to

Spend the night with a buddy of his, and we always took our bay leaves out of our food, you know, before we served it. But evidently, they served it with the bay leaves in it, and Anthony just took it out, and put it next to his plate.

He says, he thought it was an oak leaf. He thought somebody accidentally put it in. It was pretty funny. Okay, now salt and pepper to taste. I’m not real good with salt, but pretty good with pepper. I love pepper. So let’s see. That’s a tablespoon,

And I’m gonna put about a half a tablespoon. And I’m not gonna put that much salt in it. We’ll taste it later on, but, let’s see. About 3/4 of a tablespoon is what I’m putting in there. Okay, now you bring it to a boil, a roaring boil,

And then you turn it down to simmer. It’s on high now, so you get it to a roaring boil, then you turn it down low, and you don’t put the top on all the way. You just kind of leave it cracked where, and two hours later, it’s gonna be

The best chicken and dumpling that you’ve ever tasted, at least in this house. Another thing I did, not just bought the best chicken I could find, I soaked it in buttermilk overnight. And I don’t know, the reason I did that is sometimes wild game, you soak it in buttermilk, and it makes it tender. So I don’t know if it’s gonna do anything or not,

But I’m not holding back anything. This is gonna be the best chicken and dumpling ever. Okay, we’ve been cooking for two hours, and you can’t even, I was taking the chicken out, and it fell apart, so I know it’s done. But just to make sure, you need to test and make sure

In the thickest part of the chicken, and don’t touch a bone, it’s gotta be 165, and I’m at 209, so it’s- – Ready to go. – I make sure mine’s well done. And see how it falls apart? It’s just so tender now. Okay, you just take the big pieces of chicken out,

And then I’m gonna strain the, the vegetables out, the celery, and the onions, and the rosemary and… Then I’ll pick the bone, pick all the meat off the bones, and put it back in. And now’s the time to test your stock, too. See if it needs any kind seasoning or,

Salt or pepper, or. I think I’m gonna strain it. Okay, we’re gonna go to the other sink over here. I’ve got another pot with a strainer in it. I’m just gonna use this pot. We don’t have to use that one, do we? – [Producer] Right, nope. – Okay. Let’s see, this may be… I think it needs a little more. Okay, we’re gonna add a little more salt. Just about a half a tablespoon, and about a half, 3/4 of a tablespoon of pepper. Okay, now I’m gonna pick all this off, and take everything off the bone, and then put it back in. Okay, I’ve got all the meat off the bone. Now I’m gonna just skim the top of this, my broth, or my stock, just getting the top of that off. Just a little bit out,

And put it in a bowl, and thicken that, then mix it back into my stock. Okay. Let’s see here, quick mixing. I like mine a little bit thicker than Paula, and same with beans, though. I like my beans just a little bit thicker than Paula’s. Okay, I’ll mix that back in there.

And that’ll thicken my broth up just a little bit. You don’t want it too thick, because it’s supposed to be like a soup, but you don’t want it, you know, like water. It’s gonna be a little bit thicker. Okay, I cheat with my dumplings a little bit. I use Anne’s dumplings,

And they’re strip dumplings, and they’re so much easier. You take ’em out the freezer about five minutes before you use ’em. Then you separate ’em, and you drop ’em into your, to your boiling stock. I’ve taken the dumplings off of the paper. They’re frozen, and they’re stuck to the papers.

So you have to leave ’em out five or 10 minutes, so they’ll thaw a little bit, and you just drop ’em in. You can stir gently, but not much, because you don’t wanna break ’em up, but into the boiling water. Okay, this is the best I can do.

My chicken and dumplings are finished, may the best man win. And this- – Or woman. – Or woman, if that could possibly happen. But, I was a little gutsy to veer this far into her lane, but I still think I got a winner here, and good luck. What’s her name?

– I think it’s- – Paula. Good luck, Paula. You’re gonna need it. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as the notification and bail to be alerted when I post a video. Love and Best Dishes Y’all.