Old-Fashioned Chicken and Dumplings: The Secret to Granny's Perfect Dumplings

Old-Fashioned Chicken and Dumplings: The Secret to Granny's Perfect Dumplings #ChickenAndDumplings #GrannysRecipes #ComfortFood There is nothing quite like a big, steaming pot of authentic Southern Chicken and Dumplings to bring the family together. In today’s video, I’m showing you exactly how we make them in the Collard Valley, just like my mama and Granny used to do. The secret isn’t just in the dumplings; it’s in that rich, "gel-type" homemade chicken stock that only comes from cooking a whole chicken the right way. I'll show you how to get that perfect consistency and why I choose a specific biscuit mix shortcut that tastes just like homemade (no Bisquick or canned biscuits here!). In this video, you’ll learn: The Stock Secret: How to boil a whole chicken to get a rich, flavorful bone-marrow stock. The Dumpling Test: My "sheet test" to know exactly when your dough has enough flour to hold together. The "Noodle" Comparison: I’ll show you why flour tortillas just don't cut it compared to a real Southern biscuit-style dumpling. The Richness Hack: Why I add cream of chicken soup to my broth (it’s a game-changer!). Whether you’re a long-time viewer or new to the channel, this is one of those classic recipes you’ll want to make at least once a year. Pull up a chair and let's cook like our mamas did! Get the Recipe: This recipe is featured in our Volume 1 Cookbook. You can find it and more Southern favorites at https://www.collardvalleycooks.com/so... Timestamps: 0:00 - Introduction & The Chicken Stock Secret 4:15 - Making the Dumpling Dough (The Southern Way) 8:50 - The Sheet Test: How to roll and cut dumplings 12:45 - Adding the "Richness" to the Broth 21:50 - The Tortilla Dumpling Experiment (The difference!) 34:50 - Final Reveal & The Perfect Texture If you enjoyed this recipe, please Subscribe to Collard Valley Cooks and hit the notification bell so you never miss a Sunday dinner! #ChickenAndDumplings #SouthernCooking #CollardValleyCooks #ComfortFood #GrannysRecipes #OldFashionedCooking MASTER COOKBOOK RECIPE # 621 CHICKEN & DUMPLINGS Ingredients: Recipe #116 Boil a chicken Recipe #162 Dumplings, double Recipe 2-10.5 oz. cans cream of chicken 1 tsp salt & 1/2 tsp black pepper Water Instructions: Read Recipe 162 entirely before starting this recipe. In a large stockpot, bring broth with 4 cups water to a boil. Add canned soup, salt, and pepper, and stir well. Drop the dumplings into the boiling broth. Stir occasionally with care. Once all the dumplings are in, turn the heat down to the lowest setting. Cover the pot with a lid and cook for 10 minutes. Open the lid and stir the dumplings every 2-3 minutes to prevent them from sticking to the bottom. The broth should thicken. If the broth does not thicken, add: 1/3 cup self-rising flour 1-1/2 cups cold milk To a small bowl. Mix the flour and milk thoroughly with a whisk, then add them to the broth. Add the chicken and stir. Dumplings should change texture when they are finished cooking; they will look flatter. It should be ready 15 minutes after adding the dumplings. “These are the best chicken and dumplings you will ever eat; I promise!”– Tammy Don’t forget to check out our cookbooks for more delicious recipes! Available on: Shopify: https://collardvalleycooks.shop/ Amazon: https://www.collardvalleycooks.com/co...