I wanted to post this recipe before it got too warm and everyone was searching for salads. Our weather is finally beginning to warm up but the nights are still quite cool and this makes for a nice warming dinner.
I love soul food or comfort food like this. My mother used to make an Indian version of this dish especially for me because I loved it so much as a youngster too. It was a lot spicier and had Indian spices but it was just as comforting and satisfying as this Southern and Mid Western one. I have yet to make her version and when I do I will share it.
My usual recipe for chicken and dumplings is made with the fluffy biscuit dough balls. Then I saw Cooks Country on PBS one weekend and their version with the flat noodles. It looked SO good and more than anything, it reminded me of my mother’s. In true Cook’s Illustrated fashion, it’s an involved recipe with many steps to get the best Chicken and Slicks ever.
The first time I made this, I didn’t have time for the Cook’s Illustrated version. I needed to make dinner and quickly, so I took a few liberties. It turned out really well and now, I just make it my way. If you would like to try the Cook’s Country version, you can find it here.
One day when I have planned my day and am super organised to have time to try their version, I will and compare it to mine; till then I’ll use my shortcut.
It is best made with fresh chicken broth and chicken, but in a crunch, I don’t see why a good quality store bought chicken broth and rotisserie chicken can’t be used?
Either way, if you like unfussy, simple, homestyle food, you will absolutely love this.
Serves: 6-8 servings
- 1 4Lb/1.80kg whole chicken,
- 12 cups/3L water
- 2 stalks celery, chopped roughly
- 2 carrots, chopped roughly
- 1 medium onion, quartered
- 1 teaspoon turmeric
- 2 bay leaves
- 1 teaspoon peppercorns
- 3 cups/400g all purpose/plain flour
- 2 tablespoons vegetable oil
- 3 tablespoons chicken fat
- 1 teaspoon salt
- 1 cup/236mL chicken broth, approx, may not need all.
- shredded chicken (from above)
- 8 large carrots, sliced thin
- 4 stalks celery, sliced thin
- 1 cup peas, fresh or frozen
- 10 cups/2.3L chicken broth
- 2 heaping teaspoons flour, for thickening
- ½ cup/118mL water
- ¼ cup parsley, chopped
- I usually make my chicken broth in the pressure cooker because I am not organised enough to think ahead.
- I throw all the chicken broth ingredients into my 8qt cooker, cover with water, making sure it only comes ⅔ of the way up the cooker, and pressure cook for 30 minutes.
- Follow your cooker instructions.
- After the broth is done, remove the chicken and let cool and then shred.
- Strain the broth and reserve to use in the stew.
- Once the broth is strained, you will see some of the chicken fat floating on top.
- Skim this fat to use in the slicks.
- You will need about 3 tablespoons.
- In a food processor or a mixer fitted with a paddle, add the flour, salt, vegetable oil and chicken fat.
- Run the processor and rub the fats into the flour.
- Slowly add a ½ cup broth and begin to form a dough.
- You will need to add the other ½ cup as needed.
- I needed a whole cup but it is dry here and the flour absorbs more liquid.
- You want a nice soft dough that can be rolled out thin.
- Once you get a soft dough, cut in half or even quarters, and roll out the pieces one at a time.
- You want to roll it out fairly thin since that's how thin your noodles will be.
- Use a pizza cutter to cut the noodles out.
- Thin or wide, your choice. I made mine medium shape and size.
- They are easier to eat if they are manageable.
- Roll out all the pieces and cut into noodles and let dry on a baking sheet.
- Bring the 10 cups of broth up to a simmer and add the celery and carrots.
- Slowly add the noodles and stir gently to make sure they don't stick.
- Simmer the noodles in the broth till done, about 10-15 minutes.
- Check for salt and pepper.
- Add the 2 tablespoons of flour into a bowl and add a half cup water to make a slurry.
- Add this to the pot to thicken the stew.
- Add the frozen peas.
- Add the parsley, check for seasoning and serve.
So, this will probably be my last winter type stew for this season. Though I can eat stews in the summer time too! I just can’t eat salads in the winter for some reason. I am looking forward to our spring season and the farmers’ markets. I can’t wait to get out there and see what’s available.
Before I go, I wanted to share some news; I was invited to join the Culinary Content Network featured on The Daily Meal. For those not familiar with The Daily Meal, it is an online resource for all things food. It’s a great site and if you haven’t checked it out, scroll down and click on the banner in my footer. It has so much great information and a section with content from invited bloggers; The Culinary Content Network. I hope that you will check my stuff out there soon!
Hope you are all having a great week!