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Slicks are rolled-out flat dumplings, not the round kind.
1 cut-up chicken
1 1/2 cup flour
1 pinch salt
1 1/2 teaspoons baking powder
1/4 cup Crisco
1/2 cup milk
Cover chicken with water, and let simmer until tender. Remove bones and return
meat to water.
Combine flour, salt and baking powder. Cut in Crisco; add milk, mixing well.
Knead lightly, then roll to a 1/8-inch thickness, cut into squares. Drop squares
into pan. Cover and simmer for 20 minutes.
Slicker Dumplings:
Seasoned chicken, turkey or beef broth
All-purpose flour
Put seasoned broth into a mixing bowl. Add flour a little at a time, mixing
after each addition. Keep adding flour until you can handle mixture. Roll out to
about 1/8 inch thick. Cut into squares. Drop into boiling broth. Cook until
tender, about 10-15 minutes.
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