Chicken & Slickers

[Seldom]

Whose heard of that recipe?

I couldn't believe it but yesterday we were watching Cook's Country and they're doing is "Chicken & Slickers" recipe. I'd ever heard of "slickers" before so I'm watching and holy chit! It's a recipe my mom and grandma made for years. In fact it was their rendition of the recipe that we called squirrel & dumplings, rabbit & dumplings, chicken or pat & dumplings and here was something similar on a 2012 tv cooking show!

The dumplings aren't "drop" dumplings but very large, thick noddles that are slippery to eat! Absolutely delicious but I've never seen a recipe for them, even in a cook book until this weekend and we've a hell of a lot of cookbooks!!! Just wondering if any of you have ever heard of or eaten "slicker" dumplings in a soup or pot pie?

[patricimo54]

Oct 7, 2012 22:44:21 GMT -5 Seldom said:

Whose heard of that recipe?

Just wondering if any of you have ever heard of or eaten "slicker" dumplings in a soup or pot pie?

No. Do you have the recipe?

[Seldom]

Oct 8, 2012 5:09:33 GMT -5 patricimo54 said:

Oct 7, 2012 22:44:21 GMT -5 Seldom said:

Whose heard of that recipe?

Just wondering if any of you have ever heard of or eaten "slicker" dumplings in a soup or pot pie?

No. Do you have the recipe?

Nope, I don't Pat but you can find one if you do a search on the web.

[flyguy]

Seldom here is a recipe does it sound right?

AWESOME OLDE SOUTH CHICKEN AND SLIPPERY EGG NOODLE DUMPLINGS

After several unsuccessful attempts to duplicate the old-fashioned chicken and slippery egg noodle dumplings that they serve at Po Folks, now called Folks, I have came up with this awesome recipe! Now, I can keep the extra money I save on a restaurant meal costs. Note:These are not the soft and fluffy Northern dumplings, these are nice and al dente/chewy.

Ingredients:

1 1/2 pounds (3 whole) skinned and boned chicken breasts
two 14 1/2 oz. cans chicken broth or stock
4 cups water

Poach the chicken breasts in the chicken broth or stock and the water. Cook, at a simmer, for about 15 minutes, or until the chicken breasts are no longer pink-they should be an opaque-white color. Shred the chicken by hand. Set this aside. Save the chicken broth or stock and water-you will need that to cook your dumplings in.


3 cups all-purpose flour
1 teaspoon salt
1 cup buttermilk
2 large eggs

Combine the flour, salt, buttermilk and eggs to make a ball. Roll out 1/8" or as thin as you can get the dough to roll out. Cut into 1" strips and drop into the chicken broth and water liquid you cooked the chicken breasts in, boil for 15 minutes. Add the shredded chicken back to the broth with 1 teaspoon poultry seasoning, pinch dried thyme and 1 teaspoon dried parsley flakes. Heat through.

Note:If you like vegetables with your chicken and dumplings, add either a 16 oz. can of drained Veg-All or 2 cups of your favorite cooked vegetables.

[Seldom]

I believe they are talking about slickers (aka slippery dumplings). Ma's and Grandma's were a little thicker. Maybe 3/16"-1/4" cooked so they were called "pot pie dumplings" rather than noodles. They were used in squirrel, rabbit, and pat pot pie instead of a top pie crust or biscuit crust normally recognized with pot pie. The only drop dumpling them or my wives made is in beans soup.

The recipe you posted Fly is just about the same, if not the same as we saw on the Cook's Country cooking program.

Once you've had them Fly you'll never forget them because of the silky slipperiness in your mouth. They also really take on the flavor of the gravey/broth where regular egg noodles take on very little incomparision.