The Flat Dumpling Your Grandmother Called PASTRY (The Southern Way)

Ask for chicken and dumplings in one kitchen and chicken and pastry in the next, and you will get two different pots - and an argument about which one is right. Miss Loretta settles it: the dropped wet-dough dumpling that puffs up like a biscuit, and the rolled flat pastry strip that slides into the broth and thickens it into gravy, are cousins - and the only real mistake is calling them the same thing. It all starts before the dough exists: the bird becomes the broth, the dough becomes the pastry, and the strips become the gravy - one chicken stretched across a table full of bowls. In this video: 1.Why the same pot answers to two different names 2.How the bird becomes the broth - cold water, gentle simmer, skimmed clean 3.The dough that rolls thin and holds together in hot broth 4.Why a rolling boil beats the strips to pieces 5.The arithmetic that stretches one chicken into supper for the whole table Did your kitchen drop them soft, or roll them flat?