OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
Southern comfort!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 15
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
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
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
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
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
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
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
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!!
More about "chicken n slips recipes"
OLD-FASHIONED SOUTHERN CHICKEN AND DUMPLINGS
From southernbite.com
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
BEST CHICKEN AND SLICKS RECIPE - HOW TO MAKE SLIPPERY …
From food52.com
- Put vegetable oil in large pot on medium heat. Add onion, carrots and celery and cook until onions are transparent.
- 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.
CHICKEN AND NOODLES (EASY ONE-POT RECIPE) - INSANELY …
From insanelygoodrecipes.com
CHICKEN & NOODLES (STOVE-TOP OR CROCK POT) - SOUTH YOUR MOUTH
From southyourmouth.com
25 EASY CHICKEN DIP RECIPES FOR EVERY OCCASION
From insanelygoodrecipes.com
EASY CHICKEN AND DUMPLINGS FROM SCRATCH - BOWL OF …
From bowlofdelicious.com
CLASSIC CHICKEN AND RICE SOUP RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
19 CHICKEN RECIPES THAT SOLVE THE DINNER DILEMMA
From eggsallways.com
SLIPPERY DUMPLINGS – STATE OF DINNER - COMFORT FOOD
From stateofdinner.com
D’ BEST CHICKEN N’ DUMPLINGS RECIPE - CHEF'S RESOURCE
From chefsresource.com
CHICKEN AND "SLICK" DUMPLINGS RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN N SLIPS RECIPES
From tfrecipes.com
BUTTERMILK FRIED CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY NO-FAIL FLAT DUMPLINGS WITH CHICKEN - MY COUNTRY …
From mycountrytable.com
17 CHICKEN PASTA DINNERS READY IN 30 MINUTES - ALLRECIPES
From allrecipes.com
EASY SHAKE AND BAKE CHICKEN RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
GRANDMA’S SOUTHERN-STYLE CHICKEN N’ DUMPLINGS
From thegratefulgirlcooks.com
CHICKEN GARLIC PARMESAN PASTA - NOURISHED BY NIC
From nourishedbynic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love