Chicken Cooked in Milk From 1928 - Dumplings Too! Old Cookbook Show
Vložit
- čas přidán 10. 06. 2023
- Chicken Cooked in Milk From 1928 - Dumplings Too! Glen and Friends Old Cookbook Show
CHICKEN COOKED IN MILK
Cut up chicken as for frying. Roll in flour and brown in frying pan in butter.
Season, cover with sweet milk and bake slowly.
DUMPLINGS
1 egg
1 cup milk
½ teaspoon salt
2 teaspoons baking powder
Flour to make batter which drops from spoon
Beat egg, add milk, salt, baking powder and sufficient flour to make batter which drops from the spoon.
Eight minutes is sufficient time for cooking if a teaspoon is used to drop them.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
Glen:
Julie: "So do you have any more stories to tell about this chicken and milk recipe?"
Glen: "No." 😄
I love that ad in the cookbook: “If it swims, we have it!” 😊
I'm not going to shake my chicken in a bag. That's too ladies-magazeeny!
This actually was a fond memory of a running joke I had with my mother. We used to watch Julia Child's "The French Chef" together, and one time, when she was coating chicken in flour, she came out with the above quote, which my mom and I found hilarious. We used to trot out that phrase often when talking about cooking and recipes. Thanks for reminding me of a fond memory of my mom, who is no longer with us.
Chicken and Dumplings! My grandma made drop dumplings just like that. She boiled the chicken, shredded it, and made a gravy with the broth.
That sounds delicious! 😋
exactly this is just a shortcut for chicken and dumplings
@@vlmellody51 Alternatively, she would serve that chicken gravy over waffles. Until I was in my 20s I thought that was the normal way to have Chicken and Waffles.
I love Sunday mornings 😁 cup of coffee and the old cookbook show. Thank you for a wonderful series❤️
Ha! I'm doing the same right now......
I'm surprised that milk from 1928 was still sweet!
My mother would cater for a small town convention in the 70s and would make this exact chicken 100 or so people she’d have roasters of chicken in neighbours houses all over town
Julie's "I'm so excited about dumplings," and Glen's happiness remembering a HUGE stack of bread to dip into gravy made my day. This is the kind of meal that makes a home. And memories. Sunday dinner this week will be a slam dunk!
One of the joys of my childhood was shaking a paper bag to coat things in flour or powdered sugar. It is a great way to include kids in the process. And yes, bread and gravy is a lovely meal or snack. I am definitely going to try this one.
Whenever I heard the crinkle of a paper bag coming from the kitchen, I knew we were having fried chicken for supper. Wonderful memories!
Julia Child stated to fortify butter for frying, to mix equal parts olive oil. It works for me!
I've discovered this by accident years ago, use it all the time. You still get the buttery taste without having to worry about burning the butter.
Yes, it works beautifully. I use either olive oil or grapeseed oil.
Note for cooking/frying in butter: You can use clarified butter (ghee) to overcome the problems of the milk solids burning. Still get the butteriness, but avoid any bitter burnt bits.
The dumplings are making me think of the soup we’d make a day after thanksgiving to finish off the turkey. So warm.
The first time I made drop dumplings for my wife, she didn't know what they were. She grew up on pasta-like dumplings, where the dough is rolled out and cut into strips, and had never seen drop dumplings.
My grandmother often put drop dumplings in chicken soup instead of noodles. That was akways a treat!
I love how you guys teach method over recipe. I know I've said it before, but it's very important for people who are intimidated by cooking.
In addition to what Glen did, I would probably remove the chicken before adding the milk and sift in a little flour with garlic and onion powder for a loose rue, probably just add that to the coating flour and use the excess. For the dumplings a bit of garlic and onion powder along with finely chopped chives or parsely along with the salt and pepper.
What a great base meal that could be served along with so many complimenting side dishes! Whatever vegetable, starch or both you have on hand. Blanched chopped carrots finished in a butter saute finished with apricot preserves come to mind along with rice or mashed potato's.
If you have all the pantry items on hand you could probably pull this off for 10 bucks or so.
May I expand your thoughts?
I would add some Celery and Carrots to the milk. As well as a Bay Leaf and some Chicken Bouillon powder.
I feel the dumplings should be enough starch. In my opinion Potatoes or Rice, would be too much!
Love to hear your thoughts.
@@michaelreid8857 for a touch if "kick"... sprinkle in some red pepper flakes to spice up life... I usually end up throwing in "the kitchen sink" too... LOL... I love cooking with flavors to taste..
I'm gonna blow my own trumpet here a bit, but I make the most incredible chicken and mushroom lasagne at least once a month. And to make the chicken for my lasagne, I cook it pretty much the same way as this but on the stove top (without the dumplings, Lol). I use butter, drop of olive oil, garlic, Italian herbs, salt & pepper and the chicken and it's all done in milk too. Once cooked, the chicken gets removed and shredded and it gets added to the most incredible "mushroom ragu" that I make. But then I use that incredible chicken/milk liquor to make the béchamel sauce for my lasagne. So nothing goes to waste. This video reminded me of my lasagne straight away. I can see why you both enjoyed it. Lee :)
That sounds so delicious
@@rmbc1971 Thank you. It really is incredibly delicious. We aren't fans of heavy tomato, meat based lasagne so we came up with this version and it's so amazing. It's so good that instead of a gift for his 40th birthday, my brother asked for our lasagne, lol.
I used this method to make beef stroganoff today. The meat is very tender! Thanks for another great method!
Lol, I just came from Townsends, where they were doing a chicken fricassee, cooking the chicken in milk. I’m interested to see how the recipe compares with this!
Anything creamy with chicken in it is a thumbs up from me.
My hometown! 1928, both my folks were kids, and my paternal grandfather might have been working at Langendorf Bakery. I'm more interested in seeing the adverts than the recipes! 😄
My mother added vegetables, such as carrots and boiling onions, to cook at the same time. I loved putting a fork down on an onion and watching the inside layers slide out…
My Mother would sometimes make chicken soup using a whole cut up chicken. When the soup was done, she would take the pieces of chicken and fry them in "sweet cream" in a cast iron skillet, until they had formed a deep golden brown crust. Don't know if this idea had any German origins, however both my parents were first generation American. Needless to say it made a very rich flavored chicken and was delicious!
With food costs in Canada skyrocketing….simple meals when you have to feed four teens as a single mama at my house are becoming the norm.I usually hit up stores for markdown meat and veggies…which in Canada would be regular quality in most supermarkets . Or even markdown vegan sausages for 1.00 I grabbed last week.After our weekly groceries topped 400…I said no more! Also for those who don’t like big fluffy dumplings….I make ones called Slicked noodles which are rolled out dumplings and add those.Think I know what I’m making for dinner tomorrow
There's an interesting history to the tacoma Sanitary Market where ths fish market you showed in the cookbook was. It was a bustling market but basically ended during WWII between the Japanese Internment and the suspicion of other "foreign" merchants. It became a military dormitory. There's still a Sanitary Market in Pike Place Market in Seattle.
Anything with butter and flour is a win for me. Shortbread cookies, cream sausage, anything that starts with butter and flour is good
i've got to just start making more things like this. just baking a pot of chicken thighs in liquid, then dumplings on top. why not.
Cajun spices on that would be a dream
My mother put flour and chicken pieces in a brown paper bag and shook it when she made fried chicken. One of the few things she could cook well. She fried them in Crisco. My Dad would make a gravy with the drippings. I've never had gravy so good since then. He never wrote down how he did it, and I was too young to make note of it. We started buying Church's Fried Chicken in the early 70's.
About 30 years ago, I worked with a guy who cooked some chicken breasts marinated in buttermilk. He cooked them in an electric skillet. They were so tender and delicious. Back in another life, when we had time to cook at the station.
My mother did this with canned milk and onions. She called it smothered chicken.
"Brown the chicken", brown cow... Good song.
replace milk with coconut milk, add a variety of spices and you have indonesian "Opor"
Hi Glen. I'm a Brit who lives just north of you. One of my favourite dishes my mum makes is minced beef in a stewed and pureed tomato and carrot sauce, with Marmite to boost the beefiness, and scone dough dropped into the sauce for the last 20 minutes of cooking, kind of like what you did here. Only you've got to TAKE THE LID OFF when you put them in so they can brown up!
I was yelling at the screen when you put them in, "Take the lid off, man!" - and was surprised when Julie said she loved them, all gooey like that. I'll have to try dumplings some time and see if they can compete with what I grew up on.
My grandmother did chicken cooked with milk served over rice. Yum Yum!
This triggered a flashback to the 1970's , my mom cooked chicken in milk, it would tenderize the toughest old bird.
Greetings, I made this for this evening for my wife. Very fun & a hit.. we enjoy your content watch and us the method regularly....thx
You probably already know but add a bit of oil to the butter in the pan to increase the burning point of the butter . You get butter flavor but no burn . You are following the book so I get that . Looks great also . Thanks Glen I am going to try this one .
My gran came to canada via Germany to South Dakota. A family receipe on that side of family is fried chicken and milk gravey. It has been a hit for 5 generations.
"Dumplings" My Mother never made fluffy dumplings. Maybe because our ancestral families originated from what was the German Province of Pomerania near the Polish border, she made the hard Polish dumplings. Using one or two eggs beaten, depending on how many dumplings you wanted, a pinch of salt, and gradually adding flour until you had difficulty stirring the spoon around the bowl. I personally add two or three crushed needles of Rosemary when I make them.
The predecessor of milk steak.
Chicken thighs are my favorite. I kind of wanted you to take the lid off the pan and leave it in the oven for ten minutes or so to brown the dumplings a little, but they looked so good. Also, a couple thighs left over to cut up and cook in the sauce with some egg noodles for leftovers the next day in some manner. What beautiful chicken
i love dumplings , as most i cook the silesian dumplings . they are bringing childhood memorys back
If there was any gravy left at the end of dinner, we dipped pieces of bread until the gravy was gone. When times were extra lean, dinner frequently included bread covered in gravy. ❤😋
Growing up, my family did the same bread/gravy combo as well. No wasting anything!
@@Gordie_Howe_Hat_Trick I was just reminded of a friend's mom. She had a family of 7 to feed and little to no money, so she made stewed potates with dumplings. It was cheap, filling and tasty.
Bread and gravy is like bread and butter. You can't really go wrong with it.
We did this too. Just called it gravy bread.
I made this tonight for dinner but used Italian seasoning. Delicious!
Chicken, milk, flour, butter and seasoning... Shopping list done! A simple delicious dish to teach kids.
Oh Glen, I do hope that "chicken" had feathers. lol Looks delicious.
In my Betty Crocker cookbook, a very similar recipe is "Chicken Fricasee." Only, the BC book calls for water instead of milk and you cook it stove-top rather than oven. So good!! Mmmm
Love me some dumplings!!! Yummy, easy peasy recipe!!!
Also that was one of the things great gram taught me. Soak chicken especially if not young hens in milk it tenderizes them.
I so look forward to Sunday morning in the kitchen!
My mother would cook a very salty ham with potatoes (to absorb the excess salt) in milk; thicken the milk when done as a gravy. Add some steamed broccoli and have a great meal.
use buttermilk and double up on the dumplings. i use canned biscuits, also works well
I am more of a round dumpling guy, but the dumplings I eat can be any shape as long as they are yummy.
Use clarified Butter to stop the burning worries
I was admittedly worried about the butter proteins burning, but that worked out great!
My grandma cooked chicken like this also, but she used heavy cream instead of sweet milk. It was tender and delicious she served the sauce over mashed potatoes or potatoes she put thru a ricer.
I think some white wine would be great as well. But I worry about the curdling! I suppose if I reduced it first, that might solve that problem.
Yes! The milk in a bag showed up! 😂 I am going to have to try the herb of provance. Thanks for sharing
🤠👍👍👍
It's totally the wrong weather for dumplings but I want dumplings now.
Or, the classic parsley, sage, rosemary and thyme. You can add dry chives and change up the type of thyme or add dry lavender to modify the mild seasoning with chipotle, cayenne, or any variety of paprika (hot, sweet, smoked, Spanish, Hungarian or "unknown"). This is a great method recipe...
See title "Chicken cooked in milk" and immediately think of Charlie from Its Always Sunny in Philadelphia favorite food being "Milk Steak".
If you soak wild game in milk over night it takes the gamey
I soak calves liver in milk overnight before frying it with bacon and onions.
Cooked , fine mashed potatos , mixed with potato flour ( potato starch ) and a egg yolk gives you the silesian dumpling dough
My mother made dumplings like that, but used more eggs. She would drop them by perfectly rounded teaspoons into bean or pea soup. They popped up as little round dumplings, the very best part of the soup. I don’t have the patience for that and mine usually look like bunched up rags. One thing I would do in this recipe is remove the chicken and bring the milk broth to a slow boil, drop the batter in, then cover for 8 or so minutes and check for doneness. I’m looking forward to trying this one over the weekend.
Another great Sunday off to a great start.
Use ghee instead of butter to fry
That's what I was thinking
Those are very similar to the way my mom's dumplings looked. They don't need to be perfectly round!
Easy recipe to make with excellent results. Thanks for sharing your recipes, skills and stories.
I love your show(s), watching this morning as you assured us that we would get there, don't over think it, just made me giggle! You know I over think it, worry it and sometimes I get there! Have a fabulous day!
Making Chicken Cooked in Milk From 1928 - Dumplings Too! Tonight for dinner and it smells wonderful ....
Fresh thyme in dumplings is amazing. Would work here very well.
Ive cooked chicken in milk with either red pepper flakes or pink peppercorns.. both were really good
So happy to see that pinch of herbs into the dumplings! Loved the ohhhhhhhh as the chicken was uncovered.
Just looks delish, thank you. Bob from the UK
That's one solid 95-year-old recipe!!
*"Mama made Shake 'n Bake, and I helped".*
"...and Ah _hay-elped_ " . You neglected to say it with a southern accent.😁
edited for spelling and punctuation
I've been cooking chicken like this for a long time. If you increase the amount of chicken then you end up with enough to use in other meals. We like to use the sauce/gravy in a chicken pot pie, and add vegetables to it. Soup is another thing we often make with the excess. I cut the amount of butter way back.
My mother always said that Burned Butter is Bitter Butter. I still find myself repeating that mantra. I love how you often tell cooks to "just relax. It'll be okay ". Another truism.
Burned butter’s bitter but browned butter’s better. Got it.
That looks really good! I totally agree about dumplings, too. Yum!
The note about sweet milk reminds me of another CZcamsr saying in her video how she had a lot of trouble finding salted butter 😂 bless her
I love a good braised chicken recipe. That looks good!
Pancakes are good fried with butter also instead of oil, less grease more flavor.
That looks so yummy! I like to fry chicken in duck fat. It is expensive but makes chicken taste fabulous!
Good show as always thank you kindly. It made me feel like eating the chicken with you folks.
fabulous video i shall be trying that recipe, i will put suet in my dumplings
I like, I like! I'll make it this week using thyme and sage!
My family is from east coast and we call them dough boys
Growing up in an Eastern European (Ashkenazi) Jewish family, we never would have cooked chicken in milk. But Sephardic Jews have no such prohibition. My impression is that it’s more likely that Sephardic Jews would combine chicken with yogurt. But this recipe looks so good and so easy and since I’m not at all religious, I might give it a try.
I put poultry seasoning in my dumplings. 😊
Good Morning!
My grandmother would make this less the dumplings. Instead she would do fried potatoes and onions and that is what the sauce would get put over. Just good North Dakota German farm food.
I would've thrown small potatoes in as well with a hint of oregano. Definitely will try this with the potatoes and report back! Yet another great video friends!!!
Love "new to me" recipes - and easy. Will try it. I appreciate the tips and added info like what is meant by sweet milk.
Will make next week! Thank you!
Great video as usual Glen
I was given a couple of old cookbooks from the 30s with the intention of sending them to you. do you have a list of what you're looking for? I wouldn't want to send duplicates.
thanks and keep up the great work !!
You are excellent and professional
I am Iranian and I am interested in your work
A little beurre manie stirred into that milk and yum.
Very similar to what my mom called glorifried chicken. Coated the chicken with flour, browned then simmered in cream of mushroom soup with milk to make a gravy. First dish I learned to cook
After watching this video, I went to the freezer and pulled chicken to thaw to make this a version of this recipe. I do not have the herb de Provence, but I have a spice I think would go well with this cooking method. I might pair this dish with grits or egg noodles (in the USA but not the South). I like how you use a method many times and allow for variation; this is a lot of my cooking process uses a method. Make it your own. Thank you for your videos; my wife and I love your channel.