Mother’s Slickers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fat Hen or Chicken pieces
3 cups flour
1 stick butter
1/2 cup celery finely chopped
1/2 cup onion finely chopped
1/2 cup carrots finely chopped
Fresh chives, diced
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Directions: |
Directions:Boil Chicken in plenty of water to cover. When done, remove from pot and debone.
Remove at least 2 cups of broth and add 1 tsp salt and 1/2 stick butter. Put remainder of stick of butter in broth
To the stock or broth add finely chopped celery, carrot and onion
Cook until tender.
Combine flour and salt. Add reserved hot broth a little at a time. Mix and kneed thoroughly into a smooth ball.
Roll dough to about 1/2’ thick on a lightly floured surface. Cut into squares and drop into boiling broth. Cook until tender—about 30 minutes.
When done, add deboned chicken mix gently and serve in bowls with diced chives. |
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Personal
Notes: |
Personal
Notes: This was a staple at our house growing up. I didn’t learn to make these until I moved to Nashville. Bill Kaulback preferred the Puff Ball Dumplings and I made those for him quite often and served them to most of the kids. But the Slickers are my favorite.
Only thing I do different is perhaps add Organic Chicken Stock if my chicken needs a boost. Fat Hens are the preferred for making chicken and dumplings!
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