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
Seasoned chicken, turkey or beef broth
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: 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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