Chicken and Slicks

From Cook's Country | February/March 2011

Why this recipe works:

Replacing water with canned chicken broth was a no-brainer and provided a flavorful base for our Chicken and Slicks recipe. Rather than throw chicken parts into simmering broth, we browned them first to boost flavor. We used both white and dark meat to please tasters who preferred each, and… read more

Replacing water with canned chicken broth was a no-brainer and provided a flavorful base for our Chicken and Slicks recipe. Rather than throw chicken parts into simmering broth, we browned them first to boost flavor. We used both white and dark meat to please tasters who preferred each, and stuck to bone-in pieces for the best flavor. We replaced the lard in our slicks with more readily available vegetable oil as well as some of the rendered fat from our chicken.

Cooking the slicks in an already thickened broth caused them to break apart. To solve the problem, we cooked the slicks in the unthickened broth before adding toasted flour to thicken it. Briefly freezing the slicks before cooking them in the broth further helped prevent them from breaking apart.

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Serves 4 to 6

If you’re short on chicken fat at the end of step 1, supplement it with vegetable oil.

Ingredients

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