Do not throw away any chicken fat either. Render the fat and strain it. You are left with schmaltz (commonly used in Kosher Jewish cuisine). Use the schmaltz to make pan fried smashed potatoes. Remember to avoid adding any dairy. If dairy is added, the food will no longer be Kosher
I'll throw it away just to spite you. And by throw away, I mean throw it on a cookie sheet, or foil and in the oven it goes so I can eat the hell out of it.
My grandmother made chicken and pastry, I loved to watch her roll out the dough and she cut it into squares. It was so yummy!!! I am so glad to find this video. It brought back sweet memories for me.
Where i come from thats chicken n dumplings. Or thats how i was taught. Still make them to this day. My children beg for them as their birthday dinner. 😁❤💜🖤
They probably avoided calling it chicken and dumplings to avoid 10 million e-mails and comments about how that's 'not real chicken and dumplings' since there are few recipe's fought over more than what 'real' chicken and dumplings are.
Chicken and dumplings is really chicken and biscuits they way I was taught to make them. It will always be my favorite but I'd like to try this version with beef instead of chicken.
Thank you! I’ve been all over the internet to find a chicken and noodle recipe similar to my Grandma’s, and yours looks very close. My search is over! Thanks again!
Kitchen aid makes a paddle attachment with a spatula like edge on one side to scrape the side of the bowl while it mixes. Helps avoid the divot in the bottom of the bowl
I would have diced up the onion and celery and maybe even a carrot and left them in the broth. My Grandma made a similar chocolate cake, but she put it in a 9 x 13 pan and poured the loose hot fudge on top while still in the pan. After it was chilled you had a layer of fudge over a Deep Dark moist cocoa cake. It was wonderful.
17:49 my mama was raised in Missouri. She always made chicken and noodles for us; most often the noodles were store-bought dried noodles. One time she used fresh noodles from the deli section where the Italian pasta was sold. She picked out the pappardelle, and it was delicious.
I would love to be able to make that chocolate cake like you all did, and the pastry dish is looking so tasty also and I have to try making it and see how it turns out.
Love that house where you do all the cooking....I'm also in Massachusetts in the northeast.corner by the Beaches...Love this episode everything you do is so good..thanks for the sharing
Maaan, I have wondered for years what exactly is meant by a clean toothpick because every time I did the test it looked like what you showed crumbs on it and the cake looked done to me, but I would doubt myself thinking maybe it should have nothing on it. THANK YOU SO MUCH! LOL I love that cholate cake recipe. The chicken I'd have to substitute for a vegetarian option, but it looked delicious.
Great cake! Also really nice lighter pastry vs dumplings in the chicken soup. Dumplings usually contain eggs - this was true 'pastry'. Keep the recipes coming!
@Jane Ryan-Douglas Maybe so, tho I'm not from the south so I can't confirm that. I actually saw Martha Stewart have egg dumplings, then Tyler Florence from Food Network, but I actually follow the recipe from Spruce Eats for "Fluffy Drop Dumplings". It's flour, baking powder, milk (or buttermilk), egg, shortening, & usual spices including poultry seasoning & parsley. They also have egg in their recipe for "Rolled Dumplings for Chicken and Dumplings". Without eggs, they're kind of like biscuits then - I really don't know. So maybe it is regional, but I've seen enough recipes for dumplings that use eggs to assume that eggs were normal for chicken & dumplings. All I know for sure is they are delicious! :)
I love that they've respected that the cake is SUPPOSED to be sweet rather than updating and nullifying the purpose and idea of the cake by reducing the sugar.
Chicken and dough noodles is what I grew up on. Homemade flour, dough noodles hand cut into 1/2 inch wide noodles, dried then cooked with the chicken and some celery. 😋 😋 😋 😋
I was appalled when I saw Tim McGraw and Faith Hill make chicken and dumplings i.e. chicken and pastry. That's not how my grandma taught me! Now I'd just be happy if someone made me chicken and dumplings in either form. 😄
This is what we would call rolled dumplings, as opposed to drop dumplings, which were more like small biscuits simmered in the broth. I often use some of the broth in place of milk to make mine. Anyway, rolled or dropped, milk or broth, I love dumplings by any name!
My mother used to make a dish like that for every holiday, but we just called it chicken and noodles. No diamond-shaped just straight noodles thick, and the only ingredients were eggs milk and flour. But you would add the dry ingredients to the wet and in her recipe you would add 1/2 eggshell of milk for every two persons! She would poach a whole chicken just enough water to cover and then remove it and pick it clean, put it back with the dried noodles that had sat out overnight and then bring it to a boil and simmer for half an hour of course I'm leaving out a lot of the seasoning it was just salt and pepper, nothing special but it sure was very special to all of us during the holidays
My grandmother used Hershey's cocoa powder for her fudge frosting. The first time I helped make it, it was a nightmare trying to keep it from breaking, or burning. It tastes great when it turns out right, but it took so much care it was a pain.
freeze the cake, slightly warm a small amount of the frosting to make it easier to spread in a crumb coat, crumb coat the frozen cake, put it back in the freezer till the frosting is hard, then frost it.
the cake looks very nice....will definitely try that even though I have stuck to my three Rose Levy Berenbaum chocolate cakes for 25 years. I'm sure she'll forgive me. :)
You can make any cake using the method of mixing Rose advocates. I don’t know why people still cream butter and sugar. I guess because if the butter is not exactly the right temp (65°F), the butter doesn’t combine with the flour properly. On this cake, you would just go ahead and put half the buttermilk in when you put in the flour, sugar, butter, eggs, and everything else. Then after mixing thoroughly add the other half of the buttermilk.
My family has been in Alabama since before it was a state. That dish is called chicken and dumplings in Alabama. Very few people can make it well because they try to shortcut everything from the chicken, stock, and refusing to make the dough, using everything from frozen dumplings to refrigerated biscuit dough, neither of which is edible. I’m glad they worked out this recipe, but I will never make it. It’s just too carb-heavy to eat. I never really cared for it, and it had the reputation for being very nostalgic and enabling a chicken to serve a large crowd at a low cost. But it took a tremendous amount of time and effort and really tastes just like what it is: dough-ey boiled dumplings that will make you bloat for three days and send your insulin off the charts, thereby bringing on cravings for more carbs.
Nice recipes, being diabetic i have to pass on the wellesley fudge cake, but you folks enjoy!, but i will eat the chix & pastry, which here in Kentucky is similar to what we call chicken & dumplins', you can also add sliced carrots & celery, plus poultry seasoning, appx. 1 teaspoon to this size batch, & any brand, even dollar store.
It really depends on the recipe. Sometimes all you need is a bowl, a whisk, and a little bit of time. Like bringing egg whites to soft peaks. Other times the recipe is really impractical without an electric mixer. Usually a handheld is good enough. But some recipes just aren't worth making without a decent stand mixer. If you look you can find alternative recipes for many things made in a stand mixer. For example, instead of buttercream, you can make ganache (which is just chocolate melted into cream). Some cakes and many cookie recipes are written to mixed by hand easily. No-knead doughs don't need a mixer. But if you want to be able to easily make recipes written for a stand mixer, you probably need a stand mixer. A cheap one, or a handheld, can do many of those recipes, but if you want to do all the stand mixer recipes then you need a decent stand mixer.
Forgive me ATK for i have sinned. I impulse bought the other immersion blender - the one where the wand falls off no matter how carefully i focused on using up and down motion only.
I have a question about "blooming" the cocoa powder. I have not seen instructions to do this in any of the few recipes I have, and not even the recipes on the Hershey's Cocoa can indicate that this should be done. If I were to use one half cup of hot water to bloom the cocoa, wouldn't that potentially change the consistency of the batter, and ultimately, of the final product? I need more guidance please.
a couple of the chocolate cake recipes that I use call for putting the cocoa, eggs, vanilla and a recipe-specific amount of warm water into the wet ingredients bowl, similar to what they did here; so that serves that purpose I suppose. I have *never* seen or heard it referred to as "blooming" the cocoa before this though. :)
There's a diner in OK City that's been around for almost 70 years. Two of their famous recipes are fried pork ribs and yam fried chicken. I saw it on Food Network -DDD. They both look delicious!
So, you're calling it 'Chicken and Pastry', but it's actually Chicken and Dumplings in the south. Up north, you call dumplings little clouds of biscuit which sit on the top of the chicken 'stew', but in Lousiana, the dumplings are cooked right into the broth.
I made this cake yesterday and quite honestly it tastes exactly like a box mixture cake... could have just spent 20 mins instead of 70 and $5 instead of $25😩
I've always used the whole bird, bones and giblets too. Grownups can pick out the bones from the younguns servings for safety! Slow simmer the chicken at least 2 hours to develop a rich broth after browning. Then return to a soft boil and add the pastry strips for the last 15 minutes or so. Tastes better the second day, imho.
Count me among those who are very happy to see full episodes again. It has reminded me to pull by ATK books off the shelf!
So very glad to see the full episodes back again! Have missed the full eps of ATK and Cooks Country 😊
Jem Loves Books Me too! I was so happy to see these!
Don't throw away the chicken skin! Pan fry it until it's crisp and crumble it over the top of the soup as a garnish. Delicious.
Do not throw away any chicken fat either. Render the fat and strain it. You are left with schmaltz (commonly used in Kosher Jewish cuisine). Use the schmaltz to make pan fried smashed potatoes. Remember to avoid adding any dairy. If dairy is added, the food will no longer be Kosher
YESSS and YES INDEED!! With food prices the way they are now, every bit that's used and not thrown away saves MORE money!
I'll throw it away just to spite you.
And by throw away, I mean throw it on a cookie sheet, or foil and in the oven it goes so I can eat the hell out of it.
My grandmother made chicken and pastry, I loved to watch her roll out the dough and she cut it into squares. It was so yummy!!! I am so glad to find this video. It brought back sweet memories for me.
Where i come from thats chicken n dumplings. Or thats how i was taught. Still make them to this day.
My children beg for them as their birthday dinner.
😁❤💜🖤
They probably avoided calling it chicken and dumplings to avoid 10 million e-mails and comments about how that's 'not real chicken and dumplings' since there are few recipe's fought over more than what 'real' chicken and dumplings are.
Yet, it is still chicken and dumplings...a rose by any other name.
Im not saying your wrong, im saying its the same thing.
If youre offended by it, thats a you thing.
Chicken and dumplings is really chicken and biscuits they way I was taught to make them. It will always be my favorite but I'd like to try this version with beef instead of chicken.
Gigi Dodson
MOMMY! My Birthday is Sunday, may I please have some Chicken & Dumplings? 😊
Welcome back ladies, I missed you guys in the kitchen...😊
So Happy to see ya'll back. Thanks for the review and the recipes.
Thank you! I’ve been all over the internet to find a chicken and noodle recipe similar to my Grandma’s, and yours looks very close. My search is over! Thanks again!
I have had a Braun multi blender for years and it is a workhorse. Easy to use, clean and store. Love it.
Me too! I haven’t found anything that could replace it.
I love this format. Very cool.
Chicken and pastry sounds interesting! I'm used to the fat dumplings but this looks like delicious so I'm gonna try it
Kitchen aid makes a paddle attachment with a spatula like edge on one side to scrape the side of the bowl while it mixes. Helps avoid the divot in the bottom of the bowl
It also slings ingredients out of the bowl and puts an extra strain on the motor. You have to scrape down anyway.
I would have diced up the onion and celery and maybe even a carrot and left them in the broth. My Grandma made a similar chocolate cake, but she put it in a 9 x 13 pan and poured the loose hot fudge on top while still in the pan. After it was chilled you had a layer of fudge over a Deep Dark moist cocoa cake. It was wonderful.
17:49 my mama was raised in Missouri. She always made chicken and noodles for us; most often the noodles were store-bought dried noodles. One time she used fresh noodles from the deli section where the Italian pasta was sold. She picked out the pappardelle, and it was delicious.
I would love to be able to make that chocolate cake like you all did, and the pastry dish is looking so tasty also and I have to try making it and see how it turns out.
Well done. Such a beautiful cake
That chocolate cake looks delicious!
Love that house where you do all the cooking....I'm also in Massachusetts in the northeast.corner by the Beaches...Love this episode everything you do is so good..thanks for the sharing
Maaan, I have wondered for years what exactly is meant by a clean toothpick because every time I did the test it looked like what you showed crumbs on it and the cake looked done to me, but I would doubt myself thinking maybe it should have nothing on it. THANK YOU SO MUCH! LOL I love that cholate cake recipe. The chicken I'd have to substitute for a vegetarian option, but it looked delicious.
Great cake! Also really nice lighter pastry vs dumplings in the chicken soup. Dumplings usually contain eggs - this was true 'pastry'.
Keep the recipes coming!
@Jane Ryan-Douglas Maybe so, tho I'm not from the south so I can't confirm that.
I actually saw Martha Stewart have egg dumplings, then Tyler Florence from Food Network, but I actually follow the recipe from Spruce Eats for "Fluffy Drop Dumplings". It's flour, baking powder, milk (or buttermilk), egg, shortening, & usual spices including poultry seasoning & parsley. They also have egg in their recipe for "Rolled Dumplings for Chicken and Dumplings". Without eggs, they're kind of like biscuits then - I really don't know.
So maybe it is regional, but I've seen enough recipes for dumplings that use eggs to assume that eggs were normal for chicken & dumplings. All I know for sure is they are delicious! :)
Jane Ryan-Douglas I think it's just to make the dumplings "more rich" in flavor bad tastiness
22:01 best part 😁 i tried this recipe for chicken 🍗 and pastries and it was Delicious 🤤
I could taste that Chicken and Pastry through the screen. My mouth is watering.
For myself I would slightly thicken the broth...yummy!!
I love that they've respected that the cake is SUPPOSED to be sweet rather than updating and nullifying the purpose and idea of the cake by reducing the sugar.
Oh I've missed you🌻🌻🌻🌻🌻
I'm making that cake !! It looks so delicious 😘
Chicken and dough noodles is what I grew up on. Homemade flour, dough noodles hand cut into 1/2 inch wide noodles, dried then cooked with the chicken and some celery. 😋 😋 😋 😋
Gracias 😊😋
that cake looks amazing
I was appalled when I saw Tim McGraw and Faith Hill make chicken and dumplings i.e. chicken and pastry. That's not how my grandma taught me! Now I'd just be happy if someone made me chicken and dumplings in either form. 😄
This is what we would call rolled dumplings, as opposed to drop dumplings, which were more like small biscuits simmered in the broth. I often use some of the broth in place of milk to make mine. Anyway, rolled or dropped, milk or broth, I love dumplings by any name!
Re: the pastry "diamonds", Chef John was right, people do like pointy food! 😄
Now everytime I hear bridgets voice the theme song for proof plays in my head
Soul food, yum!
Maybe you could make a review on which is the best cordless immersion blender please? Appreciate it very much if it's possible.
I'm making this for dinner tomorrow! :-)
Add a pinch of poultry seasoning it makes it so much better
My mother used to make a dish like that for every holiday, but we just called it chicken and noodles. No diamond-shaped just straight noodles thick, and the only ingredients were eggs milk and flour. But you would add the dry ingredients to the wet and in her recipe you would add 1/2 eggshell of milk for every two persons! She would poach a whole chicken just enough water to cover and then remove it and pick it clean, put it back with the dried noodles that had sat out overnight and then bring it to a boil and simmer for half an hour of course I'm leaving out a lot of the seasoning it was just salt and pepper, nothing special but it sure was very special to all of us during the holidays
My grandmother used Hershey's cocoa powder for her fudge frosting. The first time I helped make it, it was a nightmare trying to keep it from breaking, or burning. It tastes great when it turns out right, but it took so much care it was a pain.
I can't believe he threw out that delicious browned chicken skin.
Ell yeah! I've always sliced the 'brown bark' into half inch strips and added them into the pot! 🥘
Chef snack.
I'm sure Bridget didn't let him throw them out
A lot of people, including me, don't want chicken skin in their dish.
Saw this episode when it originally aired.
This is a “Breaking all the Rules” cake. This would be a splurge item for me nowadays!
freeze the cake, slightly warm a small amount of the frosting to make it easier to spread in a crumb coat, crumb coat the frozen cake, put it back in the freezer till the frosting is hard, then frost it.
15:49 Nice geometric ink on that tester.
Fry up those chicken skins and use them as a garnish. That's a great way to use them.
the cake looks very nice....will definitely try that even though I have stuck to my three Rose Levy Berenbaum chocolate cakes for 25 years. I'm sure she'll forgive me. :)
You can make any cake using the method of mixing Rose advocates. I don’t know why people still cream butter and sugar. I guess because if the butter is not exactly the right temp (65°F), the butter doesn’t combine with the flour properly. On this cake, you would just go ahead and put half the buttermilk in when you put in the flour, sugar, butter, eggs, and everything else. Then after mixing thoroughly add the other half of the buttermilk.
and after 25 minutes of a cast iron pot simmering, touches the knob without an oven glove, magic
It's TV - get over it.
Yum!!
this chocolate cake is amazing
My kitchen aid immersion blender is excellent
Where can I find the square cake stand and plates? They look beautiful and elegant.
Yum! 😎
That's like my grandmother's homemade dough noodles and chicken!
Yummy 😋
Made the chicken dish all the time... still call it chicken and dumplings... DID have carrots and celery in there, though. Sooo good!
My family has been in Alabama since before it was a state. That dish is called chicken and dumplings in Alabama. Very few people can make it well because they try to shortcut everything from the chicken, stock, and refusing to make the dough, using everything from frozen dumplings to refrigerated biscuit dough, neither of which is edible. I’m glad they worked out this recipe, but I will never make it. It’s just too carb-heavy to eat. I never really cared for it, and it had the reputation for being very nostalgic and enabling a chicken to serve a large crowd at a low cost. But it took a tremendous amount of time and effort and really tastes just like what it is: dough-ey boiled dumplings that will make you bloat for three days and send your insulin off the charts, thereby bringing on cravings for more carbs.
SHould have blended and creamed the onions and celery and put back into the liquid for a greater taste.
Fully agree
I would've diced the lot into small chunks and just left it in there to add more to the soup
@@TsunamiWombat with a carrot, and maybe a small fennel bulb, but that is just me...
Save the veggies and puree them, and a clove of garlic;)
Are there any cordless stick blenders? Some of us have no outlets near their stoves.
Those things look good, but I still prefer the real dumpling type dumplings.
This is one of those thirsty comments....
Bryan Roof? More like Bryan WOOF 😘
Nope. That’s like saying all straight men like blondes.
“The tasting panel preferred twinks, but our studio audience preferred bears.”
@@ohdearnotanotherone4075 agreed Bryan is sexy, and this made me lol reading it with Jack's voice 🤣
Can i add espresso powder to the bloomed cocoa and the frosting? Are those cook's country magazines still available?
Yes yes and 👍
One great recipe after another. I'll make both the Wellesley fudge cake and the chicken and pastry. I will have to use mostly breasts, however.
Nice recipes, being diabetic i have to pass on the wellesley fudge cake, but you folks enjoy!, but i will eat the chix & pastry, which here in Kentucky is similar to what we call chicken & dumplins', you can also add sliced carrots & celery, plus poultry seasoning, appx. 1 teaspoon to this size batch, & any brand, even dollar store.
My mama added a teaspoon of poultry seasoning to the dumplings and some black pepper... It was delicious
@@anderander5662 great, i'm sure your mama was a great cook, mine was , God bless you & yours
Now I'm hungry
I'm from the South and have never heard Chicken 'n dumplins called "chicken and pastry"...also put the skin back in with the chicken!
One thing I've always wondered is what do I do if I don't have a stand mixer? Should I use one of those handheld ones or a rubber spatula or a whisk?
Daniel Corral hand held ones work just fine
It really depends on the recipe. Sometimes all you need is a bowl, a whisk, and a little bit of time. Like bringing egg whites to soft peaks. Other times the recipe is really impractical without an electric mixer. Usually a handheld is good enough. But some recipes just aren't worth making without a decent stand mixer. If you look you can find alternative recipes for many things made in a stand mixer. For example, instead of buttercream, you can make ganache (which is just chocolate melted into cream). Some cakes and many cookie recipes are written to mixed by hand easily. No-knead doughs don't need a mixer. But if you want to be able to easily make recipes written for a stand mixer, you probably need a stand mixer. A cheap one, or a handheld, can do many of those recipes, but if you want to do all the stand mixer recipes then you need a decent stand mixer.
Oh, you two are so cute!
Chicken and Pastry is a step up of Chicken and Dumplings. Looks delicious.
if there was ever a time we NEEDED rebel cake...now's the time
Forgive me ATK for i have sinned. I impulse bought the other immersion blender - the one where the wand falls off no matter how carefully i focused on using up and down motion only.
I have the Cuisinart Immersion blender and love it. Sturdy, reliable and easy to clean. $19.99 at Costco
I baked WFC in the 1960's.
So much to catch up on.
Amazing! Do you have a diabetic version? With substitutes? Thank you very much!
I have a question about "blooming" the cocoa powder. I have not seen instructions to do this in any of the few recipes I have, and not even the recipes on the Hershey's Cocoa can indicate that this should be done. If I were to use one half cup of hot water to bloom the cocoa, wouldn't that potentially change the consistency of the batter, and ultimately, of the final product? I need more guidance please.
a couple of the chocolate cake recipes that I use call for putting the cocoa, eggs, vanilla and a recipe-specific amount of warm water into the wet ingredients bowl, similar to what they did here; so that serves that purpose I suppose. I have *never* seen or heard it referred to as "blooming" the cocoa before this though. :)
Use a portion of the liquids called for in the recipe. If it doesn't call for water, use part of the milk or buttermilk and warm it in the microwave.
If I make a Wellesley fudge cake in Wellesley does it magically become more delicious?
Ultimate comfort foods? I never heard of either one (I mean I have had chocolate cake but...) 😎
What is this channel called. Cooks County or ATK.
What size dutch oven are they using? Anyone know?
Looks like a six quart Lé Crueset to me
Could you use dry buttermilk?
who needs yoga when you have cakes!
There's a diner in OK City that's been around for almost 70 years. Two of their famous recipes are fried pork ribs and yam fried chicken. I saw it on Food Network -DDD. They both look delicious!
In Pennsylvania Dutch Country that's chicken Pot Pie.
Like homemade dough noodles and chicken.
So, you're calling it 'Chicken and Pastry', but it's actually Chicken and Dumplings in the south. Up north, you call dumplings little clouds of biscuit which sit on the top of the chicken 'stew', but in Lousiana, the dumplings are cooked right into the broth.
Can someone explain why the chicken was seasoned with pepper but not salt? Is there a reason? Would love to know
I wondered, too. I figured chicken broth is already seasoned with salt. And he did add a small dash of salt at the end when he tasted it.
Are those ceramic pots that they are cooking with? 🤔
It's an enamel-coated cast iron pot from Le Creuset.
I made this cake yesterday and quite honestly it tastes exactly like a box mixture cake... could have just spent 20 mins instead of 70 and $5 instead of $25😩
I find that very hard to believe.
Has anyone tried using chicken breast vs thigh? Any changes needed for the difference in fat?
I've always used the whole bird, bones and giblets too. Grownups can pick out the bones from the younguns servings for safety! Slow simmer the chicken at least 2 hours to develop a rich broth after browning. Then return to a soft boil and add the pastry strips for the last 15 minutes or so. Tastes better the second day, imho.
Wondering why pastry flour no longer works for this recipe?
Interesting that there was no coffee included to enhance the chocolate.
add cream!
I watch these videos religiously and never make any of the dishes. 🤗🥰
Beautiful
#RohitcakeBakers
the chicken and pastry is the way i eat my chicken and dumpings but with long dumpings not the diamond
Discard the chicken skin?! Monster
Hi...
similar to chicken soup
Where's the guy that always wore a Bowtie??
@BillMitchell
Chris Kimball left the show about 6 years ago
What happennedto Chris, the guy ?
He left a few years ago to start another show, Milk Street. I guess the ATK staff wasn't kissing his , I mean admiring him enough.
So you season the skin of the chicken only to throw it out? 😟
Bubbles on the Bottom of the Batter are Bad.....