What “My Nana Knew Best!” Means in Cooking

When someone says “My Nana knew best!”, it usually means:

Using simple, honest ingredients

Slow‑cooked, comfort food — often stews, casseroles, breads, roasts, puddings

Little tricks she learned by eye/feel, not strict measurements

Maximizing flavor from humble resources

Feeding many with love, often making something stretch

In many “grandma recipes” collections you see things like chicken and dumplings, macaroni & cheese, casseroles, roasted vegetables, etc. 

At the Immigrant's Table

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Cook Craft And Create

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So I’ll design a recipe in that tradition: robust, comforting, approachable, with room for improvisation.

“My Nana Knew Best!” Recipe: Old‑School Chicken & Dumplings, Nana‑Style

This is your go‑to recipe for chicken & dumplings like Nana used to make: tender chicken, rich broth, fluffy dumplings, vegetables, everything simmered slow so flavors mellow and comfort is full.

Servings, Time & Equipment

Yield: ~6–8 hearty servings

Hands‑on prep time: ~30‑40 minutes

Simmering / cooking time: ~45 minutes to 1 hour

Total: ~1 hr 30 min (could be more if you use older or tougher chicken, or want dumplings to puff nicely)

Equipment needed:

Large, heavy pot (Dutch oven or big stockpot)

Medium bowl for mixing dumplings

Wooden spoon or slotted spoon

Ladle

Knife & cutting board

Measuring cups/spoons (but Nana often used “handfuls”)

Ingredients

Here’s what you’ll need. Nana probably didn’t measure precisely; feel free to eyeball and adjust.

For the Stew

1.8 to 2.5 kg chicken pieces (bone‑in, skin‑on gives best flavor). Could be a whole cut‑up bird, or thighs & drumsticks.

2 large onions, chopped

3‑4 carrots, peeled, cut into chunks

3 stalks celery, cut into slices

3‑4 cloves garlic, minced or smashed

4 to 6 cups (≈ 1‑1.5 liters) of chicken broth (store‑bought or homemade)

Water to supplement (if needed)

Salt & pepper (to taste)

Fresh or dried herbs: thyme, parsley, bay leaf (one or two), maybe a little sage or rosemary if you like earthy flavor

Optional: peas, corn or other vegetable bits (for color / variety)

For the Dumplings

2 cups all‑purpose flour

1 tbsp baking powder

½ tsp salt

1 tbsp fat: butter or shortening (or lard, if you have)

About ¾‑1 cup milk (whole milk or whatever you have)

Optional herbs in dumplings: a bit of parsley, thyme, finely chopped

For Finishing / Garnish

Fresh parsley, chopped

Maybe a splash of cream or milk if you like richer broth

Butter knob to melt in, at the end

Step‑by‑Step Instructions

Here’s how Nana might have made it — and how you can replicate it so it feels like hers.

1. Prepare Chicken & Flavors

Season chicken with salt and pepper. If you like, rub a little of the herbs on it.

In your large pot, brown chicken a little if you wish (in oil or butter) on skin side, to get color. This is optional—Nana sometimes skipped if she was in a hurry—but browning adds flavor.

Remove chicken temporarily, set aside.

2. Sweat Vegetables & Build Broth

In same pot, add onions, carrots, celery. Sauté gently until onion gets translucent, edges lightly brown, mix in garlic. Nana always said: “Don’t rush the onions—they make the base.”

Return chicken to pot, add herbs (thyme, bay leaf), pour in chicken broth, and water as needed so chicken is just covered.

Bring to gentle boil, then reduce to simmer. Cover partially. Let it simmer for ~25‑30 minutes, or until chicken is tender and nearly cooked through.

3. Make the Dumpling Dough

While the stew is simmering:

In a bowl, mix flour, baking powder, salt, herbs (if using).

Add the fat (butter, shortening), cut in with fingers or two knives until mixture looks like coarse crumbs (small pea size).

Gradually add milk, stirring until you have a soft dough—not too sticky; if it's too loose, add a little more flour.

Let dumpling dough rest a few minutes while broth cooks more (Nana always let it rest)—helps the baking powder activate and dough settle.

4. Combine & Simmer

When chicken is tender, remove chicken pieces, let them cool slightly, shred meat off bones, discard bones (or save bones for stock), return meat to pot.

Bring broth back to a gentle boil. Using spoon or scoop, drop spoonfuls of dumpling dough onto surface of boiling broth. Dumplings should float; you might get 10‑12 depending on size.

Cover pot with lid, but leave a crack so some steam escapes (dumplings cook by steam). Simmer for ~12‑15 minutes. Do not lift lid early (or dumplings collapse).

After dumplings cooked, test one: it should be cooked through, not doughy inside.

5. Finish

Adjust seasoning: add salt, pepper if needed.

If you like richer broth, stir in a splash of milk or cream.

Garnish with chopped parsley, maybe a bit of butter melted in.

Serve hot, ideally with crusty bread or biscuits.

Stories & Why the Steps Matter

Why bone‑in chicken: Nana knew bones add depth to flavor. Broth from bones gives richness.

Vegetables first: sautéing onions/carrots/celery “builds” the stew. Caramelization adds subtle sweetness, flavor complexity.

Letting stew simmer: low, gentle simmer lets flavors meld; rushing makes a flat or weak taste.

Dumplings last: drop in near end, don’t overcook, don’t stir—if you stir, dumplings break.

Resting dough: allows flour to hydrate; helps dumplings be lighter.

Variations (Nana‑style Twists)

Because Nana always changed things depending on what she had.

Use leftover roast chicken or even cooked chicken (reduce first simmer step).

Add a little bacon or ham for smoky flavor—dice and fry with vegetables.

Replace some of the broth with coconut milk or cream for extra richness.

Use different herbs: basil, oregano, rosemary, or bay leaves depending on taste.

Make dumplings with cornmeal or part whole wheat flour for texture.

Add vegetables: peas, corn, green beans, potatoes cut small.

Spice it lightly: a pinch of hot pepper flakes, or black pepper, or paprika.

If you like a thicker stew, mash a few carrots/stew pieces against pot side to thicken broth, or add a tablespoon of flour or cornstarch slurry at the end.

Tips & Tricks (Grandma Wisdom)

Taste as you go. Nana never measured salt; she tasted. So when you add salt/herbs, taste.

Don’t overcook chicken; if pieces are uneven, smaller will overcook. Try to cook evenly.

Dumplings: size matters. Too big → raw inside; too small → disappear. Aim for medium size (1‑inch-ish or spoonfuls).

Keep the heat right: enough to simmer, but not boil harshly (that breaks dumplings or toughens chicken).

Use good broth: store‑bought works but homemade or good quality gives better taste.

If making ahead: the stew (without dumplings) can be made ahead, dumplings added just before eating to stay fluffy.

Troubleshooting Common Problems

Problem Likely Cause How to Fix / Prevent

Dumplings are gummy or doughy in center Dumplings too big; stew not boiling/hot enough when dropped; dough too wet or undercooked Make smaller dumplings; ensure broth is at gentle boil; test a dumpling; adjust dough moisture

Chicken for stew tastes bland Not enough browning; herbs missing; broth weak Brown chicken; use good broth; add fresh herbs; season at end

Vegetables too soft or mushy Over‑simmered; small chunks; high heat Cut veg in larger uniform pieces; simmer gently; add delicate vegetables later

Stew too watery / lacking thickness/flavor Broth too weak or too much water; not enough reduction Increase broth strength; simmer uncovered a bit; mash some veg; add thickener (flour slurry)

Too salty or overherbed Added too much salt/herbs early without tasting Add herbs later; taste often; adjust gradually; add more broth or water if needed

Plating & Serving Ideas

Ladle into deep bowls; place dumplings on top so they show.

Serve with crusty bread (for soaking up broth), or cornbread or biscuits.

Side of pickles or simple salad (greens + vinegar) to cut richness.

Garnish with fresh herbs (parsley, chives).

A dash of hot sauce or pepper flakes if someone likes spice.

Nutrition & Practical Notes

This dish is hearty and likely high in protein, fat (from chicken and dumplings), carbs (dumplings, vegetables).

You can lighten it: use lean chicken cuts, reduce butter/fat, use less dumpling, more veg.

It’s economical: can feed many, uses simple pantry staples, stretches with leftover chicken or leftover broth.

Full Clean Version / “Printable Nana’s Chicken & Dumplings”

Here’s a streamlined version you can follow, then adapt.

Ingredients (6‑8 servings)

2 kg bone‑in chicken pieces

2 large onions, chopped

3 carrots, chunked

3 celery stalks, sliced

4 garlic cloves, smashed

5‑6 cups chicken broth (homemade or store)

Salt & pepper

2‑3 sprigs thyme; 1 bay leaf (optional)

Optional: peas or corn (1‑1½ cups)

Dumplings:

2 cups all‑purpose flour

1 tbsp baking powder

½ tsp salt

1 tbsp fat (butter or shortening)

¾‑1 cup milk

Instructions

Season chicken; optionally brown skin side in pot with some fat.

Remove chicken briefly; sauté onions, carrots, celery until softened; add garlic and herbs.

Return chicken; add broth + water to cover; bring to simmer; cook 25‑30 min until chicken nearly tender.

While simmering, mix dumpling dough: flour + baking powder + salt + fat; cut in; add milk to soft dough; rest a few minutes.

Remove chicken; shred meat; return meat to pot.

Bring broth to gentle boil; drop spoonfuls of dumpling dough into broth; cover pot (with slight lift for steam); simmer 12‑15 min until dumplings cooked.

Season to taste; add vegetables like peas if using; garnish with parsley; serve hot.

If you like, I can also create a version of this recipe using ingredients common in