"Chicken Slick" - My Chicken and Pastry Recipe

When I make this recipe I may get the chicken cooked and cooled and the fat raised to the top of broth one day and finish the recipe the next day. Just depending on when I start the recipe and the time I have. Read the whole recipe first. Now make your own plan.

Cooking the Chicken First stage

\"recipe Chicken\"

  1. My free range chicken that has been cooling in frig for 24 hours. Oh so good!!!!
  2. Get out the crock pot.
  3. You may use a regular pot on stove and this is quicker so you will have to monitor the chicken more closely but do the same recipe as a crock pot.
  4. Put chicken in crock pot. Cover the chicken completely with water and cover with a lid.
  5. Cook until it starts falling off the bone.
  6. It may take 4-6 hours to cook depending on the crock pot and size and quality of chicken.
  7. Once meat is falling off the bone, I remove the chicken and place in colander with bowl underneath to catch the extra broth.
  8. Now I let the chicken and broth cool.
  9. Once the broth has cooled enough, I put the broth in pitchers, cover and the place in the frig. What I will be waiting for is the fat to rise to the top of the pitchers and the use the fat in the pastry.
  10. Next debone the chicken.
  11. If the skin is good I may put the skin aside to put in the recipe. Just depending on my mood.

"Chicken Slick" - My Chicken and Pastry Recipe

Seasoning the Broth Second Stage

  1. OK every thing is ready now. The chicken is ready and the fat has raised to the top of the pitchers.
  2. Skim the fat off and place in small container and put to the side.
  3. Put the chicken broth on the stove and turn on medium heat. Bring to a gentle boil. Hold out one quart of broth and set aside.
  4. Add 1-2 stalk of celery cut up to the broth.
  5. Add 1/2 to 1 onion cut up to the broth.
  6. Add one teaspoon of salt. This can be your own preference.
  7. Add 1-2 teaspoon of paste chicken bouillon or 1-2 chicken bouillon cubes
  8. Let this cook approx 30 minutes while you are making the pastry

Pastry dough Third Stage

  1. The pastry is now ready to be made.
  2. Measure out 2 cups of all purpose flour into large bowl.
  3. Blend into the flour with a fork approximately 2 tablespoons of the congealed chicken fat that was put to the side. This should only take about 2-3 minutes.
  4. Add approximately 3/4 to one cup of set aside broth to the flour mixture.
  5. Blend and make a ball. Sometimes you may need to add a little flour or add a little more broth. Now you have pastry.
  6. Place sprinkles of flour on the counter and take a section of the ball and put in the center of the sprinkled flour.
  7. Press the balled flour down with your hands. Turn over and press again. Do this a couple of times.
  8. Then use your roller to roll out the flour to be very thin.
  9. Use the back side of a dinner knife and cut thinned pastry strips give or take about one inch wide.
  10. Pick up pasty and place on a lightly sprinkle floured plater.
  11. Take another section of pastry ball, sprinkle a little flour on the counter. Press out the pastry, roll the pastry, cut the pastry, place on plater until you finish with all the pastry.

Making pastry strips Fourth Stage

  1. Now lets get cooking again.
  2. The broth now has been cooking about 30 minutes now and bring to a medium slow boil.
  3. Gradually start putting your strips of pastry into the chicken broth one at the time. Go slowly so you do not lose your boil.
  4. After you finish adding the strips of pastry to the broth have a slow boil going and cook approx 20.
  5. At this stage I sometime may add a cup or two of frozen peas or any vegetable you wish. It is up to you.
  6. Stir the broth and pastry from time to time to prevent sticking.
  7. After the 20 minutes is up add your deboned chicken and chicken skin if you wish and cook another 10 minutes.
  8. Now you are done. Are you hungry yet?


Now you may think this recipe is too hard to make. Just don't make it hard. Do a little planning. If you are like me you don't have all day to prepare. So plan your stages. I have been making this recipe for years and is always good. After eating and you have left overs then freeze the rest. Also freeze or can any left over broth. I save the broth so I can add to the pasty after freezing cause the pastry soaks up the moisture or the slick and I like lots of chicken slick. Make the recipe to fit your taste. Also if you do not have your own chicken to use you can use a store bought chicken. It just will not be as good.

"Chicken Slick" - My Chicken and Pastry Recipe

Cora U. Early has a web site [http://www.organicchickengarden.com/] that provides information about chickens, chicken coops, flower and vegetable gardens, free range chickens, ATV, and funny stories about every day life raising barnyard chickens. Join the adventures and have fun with life.