Downhome Chicken and Slicky Noodles
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- (3 to 4 lb) broiler-fryer chicken
- stalks of celery, finely chopped
- large sweet onion, finely chopped
- 2 qt
- --plus 1/4 cup water
- 1 tsp
- -- plus 1/2 teaspoon salt
- 2 c
- unbleached all-purpose flour
- 3 tsp
- baking powder
- 1/4 c
- 1/4 c
- cold water
- 1/2 stick
- (1/4 cup) of butter, melted
- 2 tsp
- freshly ground black peppercorns
1In large stock pot, stew chicken in 2 quarts of water, adding two stalks of celery and the chopped onion along with a teaspoon of salt to the water for flavor. Cook for about an hour, until the chicken is falling off the bone. Remove the chicken from the pot to cool and save the stock. After the chicken has cooled, remove and discard bones, fat and skin. Cut chicken into bite sized pieces.
2Combine flour, baking powder, and remaining 1/2 teaspoon of salt in a mixing bowl. Cut the shortening into the flour using a fork or pastry blender until the mixture forms coarse crumbs.
Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into dough.
Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
3Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the slowly boiling broth. Gently stir the broth after adding several pieces of dough. Repeat until all the slicky noodles have been used and stir very gently.
4Add the chicken, the butter and the pepper to the dumplings and continue to stir gently.
Turn heat to low simmering for about 10 minutes.
5Enjoy this down-home Southern treat!