Chicken and Slicks
Cook time: 
Total time: 
Serves: 6-8 servings
Adapted form Cook's Country recipe for Chicken and Slicks
  • 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
  1. I usually make my chicken broth in the pressure cooker because I am not organised enough to think ahead.
  2. 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.
  3. Follow your cooker instructions.
  4. After the broth is done, remove the chicken and let cool and then shred.
  5. Strain the broth and reserve to use in the stew.
  6. Once the broth is strained, you will see some of the chicken fat floating on top.
  7. Skim this fat to use in the slicks.
  8. You will need about 3 tablespoons.
  1. In a food processor or a mixer fitted with a paddle, add the flour, salt, vegetable oil and chicken fat.
  2. Run the processor and rub the fats into the flour.
  3. Slowly add a ½ cup broth and begin to form a dough.
  4. You will need to add the other ½ cup as needed.
  5. I needed a whole cup but it is dry here and the flour absorbs more liquid.
  6. You want a nice soft dough that can be rolled out thin.
  7. Once you get a soft dough, cut in half or even quarters, and roll out the pieces one at a time.
  8. You want to roll it out fairly thin since that's how thin your noodles will be.
  9. Use a pizza cutter to cut the noodles out.
  10. Thin or wide, your choice. I made mine medium shape and size.
  11. They are easier to eat if they are manageable.
  12. Roll out all the pieces and cut into noodles and let dry on a baking sheet.
  1. Bring the 10 cups of broth up to a simmer and add the celery and carrots.
  2. Slowly add the noodles and stir gently to make sure they don't stick.
  3. Simmer the noodles in the broth till done, about 10-15 minutes.
  4. Check for salt and pepper.
  5. Add the 2 tablespoons of flour into a bowl and add a half cup water to make a slurry.
  6. Add this to the pot to thicken the stew.
  7. Add the frozen peas.
  8. Add the parsley, check for seasoning and serve.
You could probably use a pasta roller if you have one, unfortunately for me, mine got left behind in my move from Houston. Rolling the dough isn't hard and you can roll and make the noodles in 30 minutes.
Recipe by Coffee and Crumpets at