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Eastern Shore Chicken and "Slipperies"




Source of Recipe


the web


List of Ingredients




1 whole chicken, about 3-1/2 pounds
1-1/2 teaspoons salt
Generous sprinkling of freshly ground black pepper
1 tablespoon fresh parsley, minced
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 large stalk of celery, with leaves, finely chopped
2 quarts water

Recipe



Place chicken in a large kettle or Dutch oven. Sprinkle chicken with salt and freshly ground black pepper. Add parsley, onion, carrot and celery to chicken. Pour water over all.

Cover kettle or Dutch oven and bring water to a boil. Reduce heat and simmer chicken and vegetables for about 1 hour until chicken is fork tender. Remove chicken from broth and set aside.

"SLIPPERIES"

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vegetable shortening
3/4 cup hot water
Sprinkling of flour

Sift flour and salt together in a large bowl. Add vegetable shortening and stir in hot water. Work mixture with hands into a soft dough.

Lightly flour a board and roll out dough with a rolling pin until very thin. The secret of these "slipperies" is a thin dough, about 1/16-inch, so just keep rolling.

Cut dough into regular pieces, large or small depending on your preference. Sprinkle dough pieces lightly with flour.

Bring chicken broth to a boil. Add a little more water to the broth if necessary. Drop the dough into boiling broth, and reduce heat to medium-high. Continue cooking, stirring often with a wooden spoon, until "slipperies" sink.

Remove and discard skin from chicken. Cut chicken into serving pieces and serve with "slipperies" and broth/gravy on the side. Or, cut the chicken into bite-size pieces and add them to the "slipperies" and broth/gravy. Season to taste.