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>> HENRY: We are back in Anne's Kitchen and were cooking with Anne once again, and I wish
you could smell this kitchen right now because of what's going on in here. She's been cooking
the whole time we've been getting ready, and today the number one thing that people think
about Anne's Dumplings, were going to do chicken and dumplings.
>> ANNE: Chicken pastry.
>> HENRY: Oh you like to call it chicken pastry?
>> ANNE: Now where are you from?
>> HENRY: I grew up calling it chicken and dumplings.
>> ANNE: Okay well we'll compromise. It's just good.
[laughter]
>> HENRY: One of these times I want you to do corn and dumplings because my mama used
to make those.
>> ANNE: Alright, well do that.
>> HENRY: Alright, chicken pastry, you're the expert.
>> ANNE: We're in Eastern North Carolina. We call it chicken pastry, chicken dumplings,
chicken stew, whatever. It's delicious. Made with Anne's Dumplings of course, and today
were going to cook a pot of chicken dumplings, chicken pastry, chicken stew and Im going
to show you how easy it is if you've never used our product. It comes in layers, they're
strips that you just drop in your boiling broth. I have a pot already boiling. It has
our chicken base in it. It has salt and pepper in it and about four to five quarts of water
and were going to go over to the stove and start dropping dumplings in it.
>> HENRY: Alright, very good. So you don't like chicken and dumplings huh? Why didn't
you call the company Anne's Pastries?
>> ANNE: Because we have more than one thing. [laughter] Okay here are our strips and what
I like to do is to just break them into pieces. You see how easy they come apart. Now you
always keep your broth boiling. That's the important thing. If it stops then quit putting
your dumplings in. Now were going to cook this for ten to twelve minutes. Some people
like it really soft, some people like it a little chewy, so it's up to you how long you
cook it. Read the directions on the box and decide for yourself how you want it done.
Like I said, were going to cook this for ten to twelve minutes here, then were going to
add our chicken, and to make it easy, we use canned chicken and its virtually fat free
and I'm going to how you exactly what the product looks like when were through here.
I have a dish over here and were going to let Henry smell it as it goes by.
>> HENRY: Ah, look at this. Look at this. This is what it is supposed to look like and
smell like. [smells dish] Now that is chicken and dumplings.
>> ANNE: That's chicken and dumplings absolutely. [laughter] Now you know...we need a spoon.
Now all we need for a good meal is chicken and dumplings, chicken pastry, sweet potatoes,
a little salad and a bowl of this.
>> HENRY: Absolutely. This is what it's all about. Is that mine?
>> ANNE: Okay.
>> HENRY: This is the best part about these cooking segments. I get to eat! [laughter]
>> ANNE: It's such a simple dish. An eight year old can do it.
>> HENRY: Yeah. Now do you wait until the dumplings come out then you put the chicken
on top?
>> ANNE: When my dumplings...after about ten to twelve minutes I drop my chicken in and
let it cook another ten to twelve minutes. This will serve eight to ten people because
actually all I have in this one dish is about half a box.
>> HENRY: Yeah, and you say it's easy to make. All the recipes we talk about on cooking with
Anne are on the website.
>> ANNE: On the website. AnnesDumplings.com.
>> HENRY: Alright, very good. Cooking with Anne and chicken and pasty, or chicken and
dumplings, whatever you call it. Where I grew up its chicken and dumplings and I think it's
time to eat it. Thank you Mrs. Anne. We'll see you next time cooking with Anne.