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My review
Chicken and Sliders
Sharon Howard
"This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!"
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Ingredients
3 h servings 613Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
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Reviews
Read all reviews 4851 Ratings
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Most helpful positive review
11/1/2008
My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls fo...
Most helpful critical review
6/24/2008
the concept of this recipe is awesome, but i was very disappointed when i made it....there is hardly any flavor.
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11/1/2008
My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls fo...
1/7/2002
This was really good! The sliders are a little chewy, I'm not sure if I did something wrong, and it doesn't say how thin to roll out the dough, so maybe I could roll it thinner next time. I ad...
10/22/2007
I LOVE sliders. In our family however, we make it with pork. We buy a fairly inexpensive pork roast and "stew" it like you do a chicken, with onions, celery and chicken broth. Then, make the sli...
9/7/2001
WOW! I have been looking for an old-fashioned chicken and noodles recipe for a while now. This one fits the bill. At the end, to the reserved broth, I added cooked carrots, celery, onion,...
2/22/2004
I have been searching for this recipe! I grew up with this meal. It was always a family favorite and a great meal for our entire family to share together in the winter, all the cousins, aunts,...
10/30/2005
This is an excelent recipe! Myself I like the broth left a little less thick. Probably because thats how my mother always made it. Also as a variation, after boiling the chicken a little garlic ...
6/26/2001
This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!!
8/10/2003
This was very good, but I only loosely followed it...I used 2 chicken breasts and 2 thighs with loads of fresh basil from the garden, a touch of red pepper, and loads of sauteed garlic. I didn'...
2/11/2003
My husband and I just loved this recipe. The dough was fantastic to work with by using my mixer with the dough hook and rolling it out using my pasta machine. The only problem I had was thickeni...