chicken and slicks

CHICKEN AND SLICKS
Recipe Rating:
 1 Rating
Serves: 8 including leftovers
Prep Time:
Cook Time:

Ingredients

2 eggs
1/3 cup 1/3 cup cooled chicken broth (add an ice cube to cool)
2 tbs vegetable oil, unless broth has lots of fat, may need a little less
1/2 tsp salt
2 cups all purpose flour
butter, flour and 1/4 cup whipping cream to finish

The Cook

Linda Walter Recipe
Cooked to Perfection
Gulfport, FL (pop. 12,029)
linda1113
Member Since Aug 2012
Linda's notes for this recipe:
Chicken and dumplings were just that....but took a trip to South Carolina. Stopped at a place to eat...don't even remember the name, but the parking lot was full...they had a buffet area..and I ate chicken and slicks. Having no clue what slicks were, but looked like rolled out home made noodles. I even asked for an order to go, they were that good !!!!
I then found then in the frozen food section..in Knoxville, TN...haven't looked in FLA yet !!

I am assuming you all know how to make the chicken...so i just added all the steps...if you don't know how to make the chicken, just let me know.
Make it Your Way...

Personalize This

Directions

1
Put flour in a bowl and slowly add beaten eggs, chicken broth, oil, and salt into center, mixing it into the flour with a fork. Keep mixing until it forms a ball. Knead dough in the bowl a couple of times to form a nice soft ball. Dough shouldn’t be sticky. Add more flour if needed. Refrigerate dough for a couple of hours.
2
Divide the dough in half. Spread a newspaper on the counter, flour the paper and roll the dough on the paper until it is very thin. With a knife, cut the dough into strips about 1 inch wide. Then cut the strips into ~5 inch pieces. Let the dumplings sit for a while (10-15 minutes) to dry. Repeat with second half of dough
3
Remove skin and bones from cooling chicken and discard. Tear chicken into bite sized pieces using two forks and set aside until ready to add back to pot.
4
Bring broth to simmer. Gently slip the dumpling strips into simmering broth and let them cook for about fifteen minutes. Don’t stir, but you may have to separate dumplings as you’re adding with the end of a wooden spoon.
5
To thicken broth, add two tablespoons room temperature butter to two tablespoons flour and combine well. Add to simmering broth and dumplings and stir to thicken, along with one-fourth cup whipping cream.
6
Add chicken to broth and dumplings. Turn heat to low. When chicken is heated through, serve in bowls and enjoy!

About this Recipe

Comments

3 comments

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user Barbara Lee WELUV2EAT - Aug 7, 2012
Does the ink from the newspaper come off on the dough.
user Linda Walter linda1113 - Aug 7, 2012
should say~~~~~wax paper~~~~~
sorry, i will always check my wording from now on
user Barbara Lee WELUV2EAT - Aug 7, 2012
No prob Linda sounds like something I would do... I'm not so young anymore lol Thanks for the awesome recipe will prolly make this when the weather cools down it is exteeely hot here in Ky with humidity thru the roof

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