 Chef Shea Bear here y'all know I'm not a real chef. I just like to cook So today what we're going to be making is chicken and dumplings emerald Lugasi style first thing we did is I've got This is eight cups of water I've got Approximately three pounds of chicken in here You can use chicken breast in fact emeralds recipe calls for chicken breast but I Just got thighs here again, just like the chicken noodle soup you can use whatever kind of chicken you want You can use turkey whatever, but this is chicken and dumplings. So we're using chicken. We're chick We cook the chicken thighs in the eight cups of water We lightly boiled them just about like this because you don't want to boil them too hard or though you'll lose too much Too much of the liquid the broth, okay, so Now what we're going to do is we're going to take this Your chicken put it on the boil. I've already done that we've set this off now You want to lightly boil it for about 45 minutes and Then we're going to get on to cutting up the vegetables. We're going to take Excuse me We're going to take these out and we're going to put them on a plate We're going to let them cool down and then we're going to shred them We're going to take the bone out and the skins off and all that so let's go ahead and let's cut up our Also what I put in here. I'm you can put two bay leaves in there, but I do not have the bay leaves I am going to put up the screen everything you'll need now down in the In the description box, I will have a full recipe. Okay, so if you want four recipe to do this at home It'll be in the description box below I got a table and a half a teaspoon Table a teaspoon and a half of salt in here and I put a little bit of lemon pepper and a little bit of seasoning salt in there As well. That's just my taste. It doesn't call for that by any means, but and again, like I said I have no bay leaves so you know I'll just have to do without them. So let's go over here and let's cut up our Vegetables, okay. What we got here is we got three carrots and three celery sticks or Stocks whatever and I'm just going to cut these up now if you want you want to go the easy way You can use these which I thought about using but I thought now. Let's go ahead. I've got these so and again just Just cut them up just Just like we did You know self-explanatory just like we did for the chicken noodle soup So I'm going to get all these cut up and I'll show you what we're going to do with these Here in just a minute also the recipe calls for some peas and I do not have any peas And I forgot to have monkey get some so because she asked me what I needed and I sent her a list And I forgot to put the peas on there So we're gonna do without the peas which is fine. You can use fresh peas frozen peas came peas It doesn't matter so let me get this cut up and I'll show you what we're going to do next. Okay, so now we've got Our flour it's just all-purpose flour. This is a One and a quarter cup of flour. All right, just gonna dump this in here All right, we need Two teaspoons of baking let me check my recipe here just to make sure to Okay, so I Need two teaspoons of baking powder. It doesn't say heaping it just says teaspoons. So there's one This is the biscuits to Which is gonna be the dumpling now. We're gonna need a half a teaspoon of salt again To your flavor don't have to be perfect Looks about like a half a teaspoon in there. All right um Now This is what I did now the recipe calls to It wants you to heat up A half a cup of milk and two tablespoons of butter until the butter is melting. It says to do it in a glass Measuring cup. I just put this in the microwave For two 30 second blasts and that was fine. So what we're going to do You grab my fork Just make biscuits really we're gonna dump this in here Now we're just going to whoops. Sorry We're going to stir this up until everything Gets mixed and the dough should be soft Okay, it says to use a fork I'm just about to the point to where I can get my hands in here Okay, so All right Now it says You know it says to combine it It says add milk and butter mixture and stir with fork just until combined dough should be soft Turn out onto a floured surface and need Need the dough just a few times to make it combined together no more than eight times. Okay So what we're going to do I'm going to flour over here Let's put a little bit of Flour down here Yes, I've already cleaned this off so I'm going to take this Because you don't want to I guess it'll get real tough if you if you need this dough too much So Then we're going to roll it out which I do not have my rolling pin. Hmm. How convenient Always forgetting something, right? So Kind of fold it over make sure it's not sticking You just don't want to do it too many times it these are it just biscuits is really what they are Okay, that should be good Now we're going to roll these out. Let me get my rolling pin Okay, I kind of got you on an angle here and you want to Just want to roll this out Move my knife I try to make mine square you want to go. Let's see. It's saying about Well, wait a minute. Yeah, okay Uh It says about an eighth of an inch thick Okay, so I'm just trying to make mine more square you know Because you're kind of going to make like a Something like the noodles only these this is actually a biscuit and it says to make them About one inch and three to four inches long. That's kind of like a noodle. I I usually try to make mine more square um That's about a quarter an inch there. We need to go about half that I should be using my My roller things what I should be using Okay Make sure it doesn't stick. That's what I keep knowing making sure it's not sticking That's getting pretty close gosh, I can't wait for the new kitchen Not long now, okay, so there's these Now I'm going to use This here you can use a knife Or whatever I'm just going to That's a little bit more than an inch. That's probably an inch and a quarter Don't have to be perfect guys I may add some more. I don't know um It says to make them about three to four inches long. I'm not going to make them that long These will puff up and I'm just going to do That's that now just cover these with a damp cloth Until we're ready To put in our To put it into our stuff so Let me get a damp cloth and get this covered up and I'll be right back with you. Okay now what we're going to do I've got that covered up with a damp cloth all I did was wet a cloth and um And just I've wrung it out really really good. So we're going to put our vegetables in here now it does call for garlic salt or garlic powder I I don't have any of that So I'm just going to put a couple. I'm just going to put a couple clothes in there now. We're going to let this cook for 10 minutes So kitchen timer 10 minutes and start Okay, and I'll be back with you Once these get cooked. Okay, now we're going to make a roux. Okay kangaroo. This is um, two-thirds Cup of flour. This is a whole stick of butter and we're just going to whisk this in here Okay And we're going to stir this We're going to cook it for 30 seconds. Okay, so let me set a timer here Okay, and you got to stir it constantly See because it will get thick. Is it cooking there? Okay, that's been about 30 seconds Okay, well my timer's not shutting off. It's not thickening up. Let me add a little bit more flour There we go. You might not have the right amount of flour There it's starting to thicken up now. I better get it just a little bit more my dad Maybe I'll put too much butter, but It's okay. There we go. That's what we're looking for Looking for this. This is over medium heat. Also guys, by the way Our vegetables I forgot to tell you an onion a medium-sized onion again more or less White onion. I think is what it calls for but what I did was um I used half a very large onion. It was a white onion. You can use yellow onion You know, whatever you prefer purple onion. I have made it with purple onion And it's it turns out just fine. So I forgot to tell you about go ahead and put that in now As soon as this thickens up a little bit more Let me get this thick. We're going to add some some of our stock over there To thin this out So I'll be right back with you once this gets thick Okay, I've got thick Now we're just going to add some stock in here Send it out a little bit. I'm going to go ahead and shut this burner off If you get a little bit of onion in there, it doesn't matter because it's all going back in the pan here Just a second There we go starting to send out a little bit more It's just going to be like a ruse just like a paste. Okay Okay All right. Now let me get you moved over here And we'll put this into our Uh stock over there. Now we're going to add a roux In here Might be just a little bit thicker than what it should be, but that's okay Nothing has to be perfect You know after you make something a couple times you don't even measure anymore You just know that's about right and you do it the taste now what we're going to do This is where we add our cream. It's a quarter cup of cream We'll add in there and we're going to whisk this until Until there's no more lumps until it's nice and smooth and Well creamy So i'm going to just keep cooking this and whisking this And i'll be back with you also if you're if you're using peas now is when you put the peas in Okay, you'll put the peas in when you do this step. So let me go ahead and get this stirred up and Just cook it and keep going until you have no more lumps in it. So let me get going with this Okay Now what I had to do was I had I had to add two cups to Of chicken broth to this because it was too thick. I think I just uh boiled the chicken too high and it boiled out most of my Or some of my water So once you bring this up to a light boil And then we're going to add our dumplings in one at a time so they don't stick together And what we're going to do once I get all these in here. We're going to cook it For about 10 minutes Then we're going to take it off the heat and we're going to stir our chicken in so let me get these in here and I'll be back with you guys in 10 minutes, but for you it'll be just a second. So hang tight. Okay guys I let mine cook for about 12 minutes Okay, it was just I just kind of like simmered it now We're going to add our chicken of course our chicken's cold But once you get in in here and stir it up it will heat up. We're going to stir this up And it's pretty much done. So let me get this stirred up I'll get a bowl dipped out here for monkey and let it cool down and we'll see what she thinks of it um Also these dumplings Which is actually just kind of homemade biscuits Is uh what I see my grandma do she wouldn't roll it out or nothing. She would just knead it together And let it rest and then when she got ready for it. She would just Peel off pieces and throw in there Now what I done one time I used the grand the big biscuits The ones you open up and they pop I use those and I cut them in half you can use those for a quick way Um That you know if you if you if you don't feel comfortable or you're not that good at mixing flour and stuff You can do it that way. There's no shame in that. It's still good But yeah, like I said my grandma. I just remember her just peeling it off and throwing them in there And uh, like I said, I have used grand biscuits The big ones and just cut them in half throw them in Okay, let me keep let me stir this for a minute. I'm going to get monkey out a bowl And we'll see what she thinks of it. Okay, we have our taste tester here Hello She's going to give that a try and see if it's any good or not but while she's While she's doing that. This is what I do with my skins. I fry them up Because some people like skins some people don't Argumentatively, I think they're the best part of the chicken, but you know um Oh my god I've seen guys leave it on before I've ate it with where they've left the the skins on and it was fine with me But I've never done it just for the reason that some people don't like the skins I'll be it Not very healthy for you, but hey, I love them. So what do you think monk? Is it okay? It's very good very very good. Nice. It's real easy to make guys. Um Like I said, you saw all the ingredients and I'll put in the description box. I'll put the exact The exact recipe. It's an emerald agasi recipe Bam, that guy's awesome. That's very good. But so it's his recipe. Like I said, I didn't get to put the bay leaves in Um, you know, you can substitute other things too, you know, like I didn't get to put the peas in but that's okay I mean Whatever You know, you don't have to put carrots. You don't have to put onions in you put in with your life So yeah, so there you guys go. So hopefully You guys have tried this if you do, let me know in the comment section below and uh, how it turned out for you guys And um, just remember it's your dish Just create it how you want it and make it how you like it. Yeah, yeah, that's very good I'm ready for dinner now. Okay, we're gonna eat. So thanks for watching guys. Appreciate it Mike says she's out for now y'all Bye bye guys at 78 today. So That's so much nicer Bye. Bye guys. Appreciate it. Shea Bird has met the man legend. I'm gone for now. We'll see you guys soon. Bye. Bye. Bye y'all