Chicken N Slips Recipes

CHICKEN 'N' CHIPS

Steps:

• Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. , Bake, uncovered, until bubbly, 25-30 minutes.

CHICKEN 'N' PEPPERS

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

CHICKEN 'N' STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Top, if desired, with gravy, parsley or coarsely ground pepper.

CHICKEN N SLIPS

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!!

CHICKEN AND SLICKS(COOK'S COUNTRY)

Steps:

• 1. Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into another small bowl; reserve.
• 2. Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
• 3. Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half.
• 4. After kneading the dough briefly, roll each dough half into a 10-inch square of 1/8 inch thickness. Using a sharp knife or pizza wheel, cut the dough into 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
• 5. Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper. Serve.
• MAKE AHEAD Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.

CHICKEN AND "SLIDES" (AKA CHICKEN AND DUMPLINGS)

Steps:

• Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle in the olive oil (enough to coat the bottom) and add the onion, celery, carrots, garlic, rosemary and thyme. Cook, stirring occasionally, until the veggies begin to soften, 5 to 6 minutes. Liberally season with salt and pepper. Add the chicken, stock and bay leaves. Stir, bring to a simmer then cover and cook over low heat for 35 minutes, stirring occasionally.
• In a small bowl, whisk together the flour, baking powder, baking soda, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg. In another small bowl, whisk together the egg and 1/4 cup water, then add to the flour mixture and whisk together until smooth.
• Make sure the soup is at a gentle simmer, then using a 1/2 teaspoon measure, scoop some of the batter, then slide it off with your finger into the soup. Make 5 or 6 dumplings at a time, let cook for 20 seconds, then stir and add another batch. You should have enough batter for 25 to 30 slides. Cook for 5 minutes longer, gently stirring, then ladle into bowls and top with torn parsley and pepper.

OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS

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.

CHICKEN AND SLIDERS

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.

CHICKEN AND SLICKS

Steps:

• 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!