Chicken N Slips Recipes

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OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS



Old-Fashioned Chicken And Slick Dumplings image

Southern comfort!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 5

Number Of Ingredients 15

4 pounds boneless, skinless chicken meat
2 small carrots, sliced
3 sweet potatoes, peeled and cubed
3 Irish potatoes, cubed
5 small onions
5 cups water
salt to taste
ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat

Steps:

  • Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
  • Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
  • Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g

CHICKEN AND SLIDERS



Chicken and Sliders image

This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!

Provided by Sharon Howard

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 7

3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour

Steps:

  • Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  • When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  • To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  • Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN N SLIPS



Chicken N Slips image

Traditional old fashion chicken and dumplings with vegetables or as we saw it called in an 'Old Kentucky Cookbook" chicken and slips. The added turmeric gives the dumplings a nice yellow color (old timers use to add yellow food coloring) and the chopped parsley added to the dumplings makes them something special, using both the breast and thigh meat give an added richness. Please fix this for your family and enjoy!

Provided by Dave T. @AirRail

Categories     Other Main Dishes

Number Of Ingredients 15

15oz can(s) vegall (or any mixed vegetables)
2 - boneless, skinless, chicken breast
2 - boneless, skinless, chicken thighs
1/2 medium onion, chopped
1 stalk(s) celery, with leaves, scliced thin
32oz - chicken stock (fresh is best but store bought is ok)
6 - bay leaves
FOR THE DUMPLINGS
1 cup(s) flour, all purpose
1/4 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1/2 teaspoon(s) turmeric, ground (may be omitted)
2 tablespoon(s) chopped parsley (dried is ok fresh is better)
1 1/2 tablespoon(s) lard, or crisco
1/3 cup(s) buttermilk (may need a tad more if dough is dry)

Steps:

  • In a large pot or enamel Dutch oven drain vegall (reserve veggys) add chicken stock, bay leaves, celery, onions, and black pepper to taste. Bring to a low boil.
  • Cut chicken into 1 inch cubes, add to pot, return to low boil and cook till chicken is cooked and veggies are tender. Remove bay leaves, add vegall vegetables. Reduce heat and cook for 30min. Remove from heat and drain liquid. Reserve veggies and chicken, return liquid to heat. Bring to a slow boil, add more stock or water to make at least 5 cups
  • For dumplings: Combine all dry ingredients into bowl, cut in lard, work with fork or fingers till completely incorporated into dry mixture, add buttermilk and work into a ball, add more milk if mixture seems too dry. (Hint you want to be able to handle it without it sticking to your hands, moist but not wet)
  • Dust a sheet of wax paper or wood cutting board lightly with flour, lay out dough and flatten with the palm of your hand, lightly dust the top of dough and roll out with rolling pin to 1/8 inch.( If you've added turmeric your dough will have a nice pale yellow color with green flecks)
  • With a large knife or a pizza cutter cut dough into 2 inch squares (no they don't have to be exact, its cooking not carpentry) with a pastry brush dust off dough
  • Raise temp of broth and bring to a nise low boil, add squares a few at a time so they don't stick to one another, cook for 8 min, remove from heat.
  • Remove dumplings from pot, to the liquid add a slury of 3 Tbsp flour and enough milk to make a thick liquid when stirred together, over a low heat add to broth in pot and stir until smooth, return veggies and chicken to pot, add dumplings back to pot, don't over stir and heat through.
  • I know this is a lot of steps but it's well worth it, dumplings will have a dark yellow almost orange color to the inside when cut open until done, good indicator if you've cooked them long enoug. Enjoy!!

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