Saturday, October 1, 2011

Memaw's Chicken Slick

Don't be fooled by any Cracker Barrel imitation. My Mom ("Memaw" to the grandchildren) learned to make chicken slick from an old-fashioned eastern North Carolina cook, but she has modified the recipe over the years.  Her's is stronger, and has more poultry seasoning, sage, and parsley. This dish is a favorite among her children and grandchildren, and she can't visit any of us without being asked to make it.

I've come up with my own adaptation of the recipe.  I use it for two meals, which is really great for a busy mom like me.  I either buy an already-cooked rotisserie chicken or bake a chicken for dinner one night.  Then, I use the leftover chicken and its carcass for the chicken slick broth the next night.  Two meals in one - it's kinda cool.


  • chicken carcass 
  • 1 tablespoon poultry seasoning
  • 1 teaspoon sage
  • 3 stalks celery
  • 1 onion
  • 2 large carrots
  • flour
  • water
  • salt 
  • pepper
The "Slick" or flat dumplings:
  • flour (regular, non-rising)
  • water
  • salt
  • crockpot
  • large stock pot
  • rolling pin

Step 1:  After you finish the baked or rotisserie chicken dinner, set aside the left over meat and chicken carcass in the fridge. 

Step 2:  In the morning, place the chicken carcass in the crockpot.   Chop carrots, onion, and celery.  Add to crockpot, with seasonings. Cover with water.  Put on low and cook all day.  

Step 3:  When you come home from work, place a colander in a large pot.  Dump the contents of the crock pot into the colander and let the drain, saving the broth.  Let cool.  Pick out all the meat from the colander.  

Step 4:  Put the pot with broth on the stove. Turn to High.  Cut up more celery. Add to chicken broth. Add meat you picked out and the leftover meat from last night.  Add salt, pepper, poultry seasoning, and sage to taste.  Stir. Bring to a boil and then let simmer.  

Step 4:  In the meantime, make the "slick" (flat dumplings).  Mix some salt with water.  Take the flour and mix in a little water at a time until it is all wet and you can pick it up in a ball in your hand.

Step 5:  Get ready to roll it out.  On a large area of counter space, a butcher block, or island,  sprinkle flour.  Put the ball of dough in the middle. Knead. Then, flatten into a disk.  

Step 6:  Take the rolling pin in both hands and roll the disk from its center out toward its edges.  Keep rolling until the dough is thin.  

Step 7: Use a knife to cut the dough in strips. Bring broth to a rapid boil.  Drop them into the boiling broth one at a time.  Make sure you shake off the extra flour before you drop the "slicks" in. 

Step 8:  Boil until all "slicks" are cooked.  Serve.  

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