In The Loop with Andy Andrews, hosted by Andy Traub.
On this week’s episode, Andy discusses his passion for cooking and the steps to make his most famous dish.
When did Andy start cooking?
- He started with breakfast foods at an early age, moving from toast to eggs and bacon.
Was Polly skeptical about Andy being a good cook?
- She was delighted because chicken and rice was the only thing she knew how to make. Since then, Andy and Polly have worked together, and they both help prepare dishes.
Why does Andy like cooking so much?
- He loves to eat! What does he love to eat? The answer is, “Yes!”
Andy’s blue ribbon recipe for his famous chicken and dumplings.
- Start the night before with a whole chicken in a pot of water. Add salt and pepper, cover the pot, and bring it to a boil. Once the water boils, put the pot in the oven at 250 degrees and let it sit overnight.
- The next morning, stir the pot and take out a cup or two of the broth. Strain the broth, add salt, cover it, and place in the refrigerator for later.
- Take the pot out of the oven and remove the chicken to cool. Strain the rest of the broth until it is clear and free of all the chicken particles.
- In a separate pot, mix 2 cups of plain white flour, 1/2 cup of oil, and 1/2 cup of the broth from the refrigerator together into dough. The leftover refrigerator broth can be poured back into the other pot of broth.
- Use a rolling pin to flatten the dough. It will take a couple of tries to determine the thickness that you prefer the dough at. Use a knife and cut the dough into strips that are six inches long and one-and-a-half inches wide. Bring the broth to a boil and add the strips.
- Now turn to the chicken and pick out the pieces that you want. Rinse them off and add to the boiling pot of broth and dough. The chicken will cause the broth to stop boiling. Once it boils again, turn off the heat and let it sit for 30 minutes.
- Serve it in either a bowl with added broth, or on a plate with just the chicken and dumplings.
Young men need to learn how to cook!
