Chicken Sliders!
Has anyone ever made these?? I am trying my hand at making some chicken and sliders, my husband is half french and this is a old french-Canadian dish, that has become popular over time. Any tips and advice? I know it's a rare recipe, but perhaps one of my foodies knows of it! This is the recipe I am using...
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11 Comments:
I'm Acadian French from up der wher da French be you eh?! I stole this recipe because I couldn't get in touch with my mother (she's probably busy overcooking a perfectly good piece of meat). But this looks about right and has some great reviews... You want a recipe that will knock your hubbies stockings off ask me sometime for Rappie Pie, Ployes and Cretons or Pot-en-Pot.
INGREDIENTS (Nutrition)
3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour
DIRECTIONS
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.
Pavlov at 11:27AM on 12/27/08
To answer your question..... it is easy to make.... the only thing really time consuming is making the stock/broth and cooking the chicken then stripping it. The "sliders" noodles are chewy but in a good way... I like to call it mouth feel.
Bon Chanc!
Pavlov at 11:30AM on 12/27/08
wow sounds yummy! First thing I thought of when I saw the title was krystal chix, which I'm now craving. This is why I love you all, we learn so much everyday!
huneybumper at 11:31AM on 12/27/08
@huney ~ Me too!
izatryt at 11:38AM on 12/27/08
@ huneybumper.... funny you said that, I was thinking the same thing being in the south now... I haven't had Chicken and Sliders in years. Take the "and" out of the middle of "Chicken and Sliders" and it conjures up thoughts of Krystals... guess I've damned near completed the transition to southerner....*sigh*
Pavlov at 11:38AM on 12/27/08
Pavlov! Looks about the same as what I am using. This is a old family favorite that no one seems to make anymore - or know how to. My stove is bubbling away with chicken...it's going to be yummy! I'll take those other recipes to!!
I have never been to a Krystals - but I am assuming you guys are talking about a burger?? (I'm a Canadian eh - none of those around here hehe) Trying to google Chicken Sliders was pretty difficult as I always got sites for these burgers!
Lilartist at 12:02PM on 12/27/08
Remind me of those recipes on facebook Lilartist and I'll send them over- tout de suite!
Presently I'm in the middle of making stuffed shells or I'd shoot them over to you... My little A.D.D. brain won't allow me to do both... Let me know how your Chicken and Sliders come out as well....
Au revoir!
Pavlov at 1:05PM on 12/27/08
I have never heard of this before, I thought you wanted to make "sliders" (those mini cheeseburgers but w/chicken) lol. Thanks so much for bringing this up.
@pavlov thanks for the recipe.
pjracz10 at 11:06PM on 12/28/08
I have to admit that when I read the title, I came in thinking there'd be a discussion about mini chicken burgers! @Pavlov has won my heart with his recipe and it is going to the top of the stack of new dishes I'm going to try in 2009! It looks like we need to start an Acadian French recipe thread real soon. That is a cuisine I am completely ignorant about being a Pacific Northwest native. It hasn't seemed to have migrated far enough west...
czken at 2:50AM on 12/29/08
@ czken - it may never reach the fame of the other Acadian cuisine a la Cajun (cajun BTW is a bastardization of the word Acadian) but the dishes are older, simple, stick to your rib type meals. I'll start posting a few recipes, and if you're feeling froggy.... jump!
@ pjracz....YVW
Pavlov at 9:27AM on 12/29/08
I'm standing by with pen in hand. Thanks Pavlov...
czken at 12:48PM on 12/29/08