I love watching Sean because he makes some of the same recipes I grew up on. My family is a depression family that came to California from Missouri and Oklahoma. My Granny use to make drop biscuits but not drop dumplings. She would cut her dumplings in to strips. She said she would get more out of the pot that way and feeding 5 kids they had to make things stretch. I also learned you'll never go hungry if you have beans and potatoes in the house. And sugar in your corn bread isn't corn bread it's cake. Corn bread isn't suppose to be sweet and the best is made with left over bacon grease. Gosh I miss that old lady.
I love watching sean. As a young chef I can honestly say I share his passion for cooking and my heritage food which is eastern European cousine. As a child I always loved helping my grandmother in the kitchen doing classic polish cooking and I've carried that with me through my career as a chef
I cook Eastern European cuisine when I can too. My family is Polish and Hungarian, and I try to bring that with me as often as I can. If I had more time I'd like to make stuffed cabbage or pierogi, but I make soups, bigos and paprikash when I can
I love this video and I love Sean. I went to culinary school and he's literally nailed all of the experiences that I've had coming back home for the holidays. I stick with my ethnic roots and cook my food at the restaurant, but I always bring some home to mama because she's the judge
your mom makes dumplings like my mom does, sometimes she would roll them out but mostly drop dumplings& I can't get mine as good as moms was either!! your mom is adorable 🌷
We make this frequently. For all the questions I have seen here are some answers. I use one part chicken stock to one part water. Add salt and pepper to liquid. Stuff bird with 2 small onions, a handful of garlic cloves, and two bay leaves. 1hour on a light boil (covered) is plenty. But let it rest for 30min-1hr to keep it juicy. The butter milk/ milk recipe is exactly like the video. Add to SELF RISING flour until tacky (loosely bound). Salt and pepper over top. It is not bland at all and quite honestly a food that I had always hated until I tried this “recipe” Enjoy!
Usually close to half, but I add the buttermilk first and then add milk until the desired texture is reached. Sometimes-depending on how much flour I have- it results in a little less milk. Long story short- I don't think it matters all that much
Just got done making chicken and dumplings. It took a long time for me to just remember that simple is more for this dish. Once I quit putting all the extra herbs and vegetables in I finally got it right! Great video!
My mom died before I could get her recipes for Chicken and Dumplings.. so, I went searching for a recipe... so many out there out too many things in it. Finally, I just went by instinct... put a whole chicken in a pot, and went from there, and it came out perfect. I had an issue finding a good dumping recipe, I found that 1 cup flour and 2.5 teaspoons of baking powder and then 3 tablespoons of oil, then MIX.... and then add 1/2 - 3/4s cup of milk... and drop them in... and they come out perfect now.
In the old days people that cook or really know how to cook, just eyeball everything and that everywhere you go no matter what continent or country your in. Today everyone is a bit more obsessed about exact measurements vs just cook and learn. It's always nice when you can learn from someone in your family that knows how to cook.
oh my mum was the same...never measured anything. I had to beg for a long time until she showed me how she did her apple strudel (I'm Bavarian), and she made the dough by feeling its denseness and estimated the amount of apples...when I asked how long she left it in the oven she just gave me the classic 'until its ready'. She's gone now, died of cancer last year. Miss her and the love with which she seasoned every dish...
Eyeballing ingredients or not measuring them is good practice. If you do so successfully, then that means you are experienced at cooking. If you are just starting out, you'll often make mistakes (e.g. lacks flavor, too salty, too sweet, etc.) but you learn from them and become better.
One of my greatest regrets in life is failing to learn how to cook all these classic family recipes when I had the chance. My grandmother was born in 1921 and I never learned how to make her chicken and dumplings. Sean's mom's recipe is closest to what i remember.
My mother is from Pound, Va and my father from Hillsville, Va. This is the kind of dumplings I grew up with. Sean's mother makes it look easy, but drop dumplings can become dense very quickly and it does take experience and technique to get it right and fluffy.
I've found the best dumpling and biscuit doughs are on the soft, wet side. With biscuit dough, I handle it as little as possible and flour my hands, rather than adding more flour to the dough. My danish dough whisk is my favorite tool for a gently, but thoroughly incorporated dough. I like watching Sean and his mom cook this seemingly simple recipe together. He gets back to his roots with her.
He didn't comment on it, but you see it in the last frame, the secret to chicken and dumplings is way more pepper than you think. Good black pepper separates good from bad dumplings.
Such a simple dish that I've never mastered either. Sean what is the other liquid your mom added to the flour? My Grandma make excellent chicken and dumplings, and my family was depression era as well. And yes she sent my mom, or another sibling out to slay a chicken for Sunday dinner.
@@cookingwithnoheat1967 lol not the butter milk. the pot the chicken goes in to doesn’t look like just water. It looks like chicken stock or something. They call it gravy when it’s done
Smh. Oh my. I remember my mom Chicken and Dumplings she made them just like that The chicken be in the pot and my mom would add carrots 🥕 and just pop them in there and cover and when it’s done yum yum yum. Oh thank you for sharing this video you brought back a wonderful memory.
Yes i thought I'd put onion,carrots and bay leaf celery and cook the chicken. Make the dumplins with Crisco ,milk and broth.not buttermilk. That sounded odd to me.
haha This how it for me and my mom now. I use to love to cook with her and she with me. But now that i am in a culinary program she hates cooking with me for the same reasons. Im trying to be all disciplined, especially with sanitation and cross contamination or cross contact of foods. Ugh the worst is having to use dull knifes so i have to use my own.
4:51 My mom's a sniffer, and the rest of the family made fun of her for it, but, now that I'm older, I do that too! It's a different sensorial appreciation for food.
There is some type of seasoning in the water. Probably chicken stock from previous cooking. The chicken is definitely not put in a pot of just tap water.
Chinese love chicken feet and neck. There are many tiny to-go-only eateries along the streets of every Chinese city that offer ONLY chicken feet, and folks line up to wait for these treats.
Ive never had the dish, but i'm sure its good. How come no spices or vegetables are added to elevate the flavor. Also, the dumplings would taste better with some fillings, right!?
This is mom's cooking. You can't really beat it. In his cookbook he does a rabbit and dumplings saying it bows down to her chicken and dumplings, though it does have herbs. But you know elevation isn't always necessary especially with a dish like this. Basically this is peasant food of the south.
+OCSleazy This is a different type of dumpling - no fillings needed! The flavor is there with the simple ingredients. But, I do like to add a tiny pinch of poultry seasoning and lots of ground black pepper to my chicken and dumplings.
I tried that once with my mom on an old family recipe (her meatloaf was crazy good). When we were all done with it, we agreed it was the worst one she'd ever made. The act of measuring, even though I took care of all that, threw off her mojo. I'm guessing Chef kept an expert eye on volumes and was able to do an approximation later.
My dad was Cajun and he made the best chicken and dumplins. Seasoned it well. Not just flour and milk. Everything he cooked has lots of seasoning. Wish he lives longer to show me more.
Dammit, Bourdain - you skipped the finer points in this demonstration. Put the bourbon down for a sec and tell me: do Mom and Sean start with chicken, or vegetable stock in that $150 Le Creuset? And when is the fourth component (salt) added, if at all? This is the shit that keeps me up at night, FFS.
You don't make any sense, Sean! Chefs don't measure. Sorry, this episode is sweet, nostalgic and all, but to a chef it sure feels forced and dishonest.
You're missing the point of the video. It's not supposed to be cheffy. I know I can say that regardless of how well I learned to cook, nothing tastes quite like your mothers cooking. Don't see why you needed to insult the lady.
I love watching Sean because he makes some of the same recipes I grew up on. My family is a depression family that came to California from Missouri and Oklahoma. My Granny use to make drop biscuits but not drop dumplings. She would cut her dumplings in to strips. She said she would get more out of the pot that way and feeding 5 kids they had to make things stretch. I also learned you'll never go hungry if you have beans and potatoes in the house. And sugar in your corn bread isn't corn bread it's cake. Corn bread isn't suppose to be sweet and the best is made with left over bacon grease. Gosh I miss that old lady.
Much love for mom and son. Good to see them cooking together.
I'm a chef and I think it's fantastic, sweet nostalgic honest and Sean's mom was a little star.
I love watching sean. As a young chef I can honestly say I share his passion for cooking and my heritage food which is eastern European cousine. As a child I always loved helping my grandmother in the kitchen doing classic polish cooking and I've carried that with me through my career as a chef
I cook Eastern European cuisine when I can too. My family is Polish and Hungarian, and I try to bring that with me as often as I can. If I had more time I'd like to make stuffed cabbage or pierogi, but I make soups, bigos and paprikash when I can
Beautiful memories in the kitchen cooking with your beautiful mom is blessing 💕Thank you for sharing the video
I love this video and I love Sean. I went to culinary school and he's literally nailed all of the experiences that I've had coming back home for the holidays. I stick with my ethnic roots and cook my food at the restaurant, but I always bring some home to mama because she's the judge
your mom makes dumplings like my mom does, sometimes she would roll them out but mostly drop dumplings& I can't get mine as good as moms was either!! your mom is adorable 🌷
My Dad always made drop dumplings with Bisquick, keeping the cover on the dumplings until done, about 15 minutes. So delicious.
We make this frequently. For all the questions I have seen here are some answers.
I use one part chicken stock to one part water. Add salt and pepper to liquid.
Stuff bird with 2 small onions, a handful of garlic cloves, and two bay leaves.
1hour on a light boil (covered) is plenty. But let it rest for 30min-1hr to keep it juicy.
The butter milk/ milk recipe is exactly like the video. Add to SELF RISING flour until tacky (loosely bound).
Salt and pepper over top.
It is not bland at all and quite honestly a food that I had always hated until I tried this “recipe”
Enjoy!
Do you do equal parts buttermilk and milk?
Usually close to half, but I add the buttermilk first and then add milk until the desired texture is reached. Sometimes-depending on how much flour I have- it results in a little less milk. Long story short- I don't think it matters all that much
LOL, I can relate. My Mom never measured anything either. She had measuring cups but just used them as scoops.
Lol that drives me nuts. The digital scale is one of my most used kitchen utensils
YA'LL ARE SO SWEET MOM & SON.YOU CAN TELL SHE IS A GOOD COOK.. HOW WONDERFUL IT WOULD BE FOR ME TO MAKE DUMPLINGS LIKE HER.
Just got done making chicken and dumplings. It took a long time for me to just remember that simple is more for this dish. Once I quit putting all the extra herbs and vegetables in I finally got it right! Great video!
My mom died before I could get her recipes for Chicken and Dumplings.. so, I went searching for a recipe... so many out there out too many things in it. Finally, I just went by instinct... put a whole chicken in a pot, and went from there, and it came out perfect. I had an issue finding a good dumping recipe, I found that 1 cup flour and 2.5 teaspoons of baking powder and then 3 tablespoons of oil, then MIX.... and then add 1/2 - 3/4s cup of milk... and drop them in... and they come out perfect now.
In the old days people that cook or really know how to cook, just eyeball everything and that everywhere you go no matter what continent or country your in. Today everyone is a bit more obsessed about exact measurements vs just cook and learn. It's always nice when you can learn from someone in your family that knows how to cook.
oh my mum was the same...never measured anything. I had to beg for a long time until she showed me how she did her apple strudel (I'm Bavarian), and she made the dough by feeling its denseness and estimated the amount of apples...when I asked how long she left it in the oven she just gave me the classic 'until its ready'. She's gone now, died of cancer last year. Miss her and the love with which she seasoned every dish...
I loved watching you cook with your Mom. What a sweet video, thank you for posting.
Making this tonight, I love him and his mom! I want to cook with them someday, I'm an "approximation chef" like her!
Eyeballing ingredients or not measuring them is good practice. If you do so successfully, then that means you are experienced at cooking. If you are just starting out, you'll often make mistakes (e.g. lacks flavor, too salty, too sweet, etc.) but you learn from them and become better.
One of my greatest regrets in life is failing to learn how to cook all these classic family recipes when I had the chance. My grandmother was born in 1921 and I never learned how to make her chicken and dumplings. Sean's mom's recipe is closest to what i remember.
mom made them similarly, but get a decent dash of poultry seasoning or sage in the gravy it's delicious
My mother is from Pound, Va and my father from Hillsville, Va. This is the kind of dumplings I grew up with. Sean's mother makes it look easy, but drop dumplings can become dense very quickly and it does take experience and technique to get it right and fluffy.
I've found the best dumpling and biscuit doughs are on the soft, wet side. With biscuit dough, I handle it as little as possible and flour my hands, rather than adding more flour to the dough. My danish dough whisk is my favorite tool for a gently, but thoroughly incorporated dough. I like watching Sean and his mom cook this seemingly simple recipe together. He gets back to his roots with her.
He didn't comment on it, but you see it in the last frame, the secret to chicken and dumplings is way more pepper than you think. Good black pepper separates good from bad dumplings.
No veggies? really? I bought your book and looking forward to reading South :)
I love this so much!💖
Such a simple dish that I've never mastered either. Sean what is the other liquid your mom added to the flour? My Grandma make excellent chicken and dumplings, and my family was depression era as well. And yes she sent my mom, or another sibling out to slay a chicken for Sunday dinner.
Yeah where’s this recipe that’s not just water lol
It's buttermilk. Not sure their ratios, but 1:1 is generally what I use. But I am neither Sean nor Mama Brock lol
@@cookingwithnoheat1967 lol not the butter milk. the pot the chicken goes in to doesn’t look like just water. It looks like chicken stock or something. They call it gravy when it’s done
YAY real dumplings!
Smh. Oh my. I remember my mom Chicken and Dumplings she made them just like that The chicken be in the pot and my mom would add carrots 🥕 and just pop them in there and cover and when it’s done yum yum yum. Oh thank you for sharing this video you brought back a wonderful memory.
Yes i thought I'd put onion,carrots and bay leaf celery and cook the chicken. Make the dumplins with Crisco ,milk and broth.not buttermilk. That sounded odd to me.
haha This how it for me and my mom now. I use to love to cook with her and she with me. But now that i am in a culinary program she hates cooking with me for the same reasons. Im trying to be all disciplined, especially with sanitation and cross contamination or cross contact of foods. Ugh the worst is having to use dull knifes so i have to use my own.
4:51
My mom's a sniffer, and the rest of the family made fun of her for it, but, now that I'm older, I do that too! It's a different sensorial appreciation for food.
“Southerners considered cuisine the most important ingredient in being southern.” -Mary Boykin Chesnut
Looks incredible. Does anyone have a link to the recipe?
Yes. Watch the video very carefully.
Yeah, just watch the video.
There is some type of seasoning in the water. Probably chicken stock from previous cooking. The chicken is definitely not put in a pot of just tap water.
Amazing !
For the dumplings, no salt? No oil / shortening?
Wow this is almost exactly the way my mom makes it!
My father was a great baker, me? Not so much ! But quite a good cook .....
We called the dumplins, dough boys ! Put them in a beef stew as well !
Every culture seems to have some version of a chicken or poultry soup lmao. This simple recipe reminds me of Filipino/Spanish Arroz Caldo. Good shit.
Was it chicken stock?
If nothing else, it is a great base to start from. I'd add some thyme and sage and stick an onion in the pot with the boiling chicken.
Just tried this with duck. Had to stew it quite a bit longer but it worked out just fine after that. Num num!
So did she add any crisco to the flour or just milk?
momma always makes the best . and yes i could care less about the chicken , give me the dumplings yummmmmmmm !!!!!
Truth of life mother's cooking and recipes cannot be dupicated thats why we only have one mother
Chinese love chicken feet and neck. There are many tiny to-go-only eateries along the streets of every Chinese city that offer ONLY chicken feet, and folks line up to wait for these treats.
Don't think any Chinese household has any sort of measuring equipment. "Eyeball it" is the way to go.
Agak-agak.
Secret ingredient: mamas love
You got a real chicken...….RESPECT
Ive never had the dish, but i'm sure its good. How come no spices or vegetables are added to elevate the flavor. Also, the dumplings would taste better with some fillings, right!?
This is mom's cooking. You can't really beat it. In his cookbook he does a rabbit and dumplings saying it bows down to her chicken and dumplings, though it does have herbs. But you know elevation isn't always necessary especially with a dish like this. Basically this is peasant food of the south.
theres nothing to elevate the flavor of chicken & dumplings except salt/pepper. trust, trust, trust. Dont do it!
KaizenChef BACK IN MY CHILDHOOD DAYS ALL THE SPICES THEY USED WERE SALT & PEPPER..GOOD OLD DUMPLINGS TOO.
Yes, yes. Now no more caps please it makes me perceive you as an idiot I know you're not.
+OCSleazy This is a different type of dumpling - no fillings needed! The flavor is there with the simple ingredients. But, I do like to add a tiny pinch of poultry seasoning and lots of ground black pepper to my chicken and dumplings.
Mom of a chef
So it looks like the chicken is being cooked in chicken broth? Or is it just water?
Sean! You should have tared out every vessel, then put every ingredient on a gram scale before and after she cooked!
How do you know he didn't?
I tried that once with my mom on an old family recipe (her meatloaf was crazy good). When we were all done with it, we agreed it was the worst one she'd ever made. The act of measuring, even though I took care of all that, threw off her mojo. I'm guessing Chef kept an expert eye on volumes and was able to do an approximation later.
4:40 Sean, how are you able to grab the pot with bare hands? Are they made of asbestos?
Chicken and pastry, where I am from ;)
No seasoning?
Where's the seasoning?
wow
its not dumplings its dumplins.
What are the 4 things I no one is chicken flour and butter milk and and never heard of this please
No salt? Did I miss it?
Yes you missed it : the salt is in the poaching liquid. Think dude , Would you boil your chicken in a non favoured water?
Missing the veggies always served with the chicken and dumplings
11 culinary idiots gave it a thumbs down :D
Four ingredients? So what?! This dish looks great!
salt pepper onion carrot celery thyme parsely paprika ? garlic?? What?
My dad was Cajun and he made the best chicken and dumplins. Seasoned it well. Not just flour and milk. Everything he cooked has lots of seasoning. Wish he lives longer to show me more.
proper
OMG. Put those feet in the stock! So much better.
That chicken got feet woah
no mir poix???
In chicken and dumplings? The hell kind of nonsense is that?
Dammit, Bourdain - you skipped the finer points in this demonstration. Put the bourbon down for a sec and tell me: do Mom and Sean start with chicken, or vegetable stock in that $150 Le Creuset? And when is the fourth component (salt) added, if at all?
This is the shit that keeps me up at night, FFS.
No I love the rolled out FLAT DUMPLINGS.
You don't make any sense, Sean! Chefs don't measure. Sorry, this episode is sweet, nostalgic and all, but to a chef it sure feels forced and dishonest.
speak for yourself you peanut
spriggo786 How sweet of you to say that :)
bland watery chicken with bland watery dumplings and bland watery soup? hell naw
You're missing the point of the video. It's not supposed to be cheffy. I know I can say that regardless of how well I learned to cook, nothing tastes quite like your mothers cooking. Don't see why you needed to insult the lady.
I didn't insult her just her bland watery food. Nothing tastes better than mums cooking except food with flavour and colour
Watch that edgy edge
You've never had Chicken & Dumplings, have you? It is comfort manifest.
Not unseasoned no i donnt eat bland food