Chicken and Sliders
- Cooking Time: 2 1/2 hours
- Servings: 10
- Preparation Time: 20 minutes
- 1 whole cut up chicken
- 2 stalks celery, cut up
- 1 onion, chopped
- 2 bay leaves
- 2 chicken boullion cubes
- 1 teaspoon garlic powder
- salt and pepper to taste
- 3-31/2 cups flour
- 2 eggs, beaten
- Place chicken in a large pot and cover with water. Add the celery, onions, bay leaves, boullion, and seasonings.
- Bring water to boil. Reduce heat and simmer for about 2 hours or until the chicken is tender.
- Take chicken from the pot and Remove the skin and bones. Tear the chicken into pieces. Set aside.
- Discard the vegetables.
- In a large bowl, combine 3 cups of flour, 1 cup of cooled broth and the two beaten eggs. Stir together until combined. The dough will be sticky.
- Turn the dough onto a floured counter ( I like to use a silpat) and gently knead in a bit more flour.
- Roll the dough out thinly. Cut into "noodles" with a pizza cutter. Don't worry about even shapes.
- Bring the broth back to a boil and add the sliders. It is OK to add a bit of flour to the broth as well to help thicken. Reduce the heat and let the sliders simmer for about 20 minutes. Add the chicken back into the pot and serve.
This is a French Canadian dish that my grandmother taught me how to make. The sliders, also called "glissons", refer to the homemade noodles that swim in the chicken broth. Tradition for us is to serve this over mashed potatoes. Over the years, I have added a few spices to the original recipe.