Chicken and Sliders

Recipe View Prepare the Broth: Wash the chicken thoroughly and place it in a large pot. Cover completely with water. Add the quartered onions, celery pieces, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer gently for approximately 2 hours, or until the chicken meat easily separates from the bone. (Time: 2 hours)

Recipe View Separate Chicken and Broth: Carefully remove the chicken from the pot. Strain the broth through a fine-mesh sieve, reserving the flavorful liquid. Discard the boiled vegetables, as they have imparted their essence to the broth.

Recipe View Shred the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones, discarding the skin. Tear or cut the chicken meat into reasonably large, rustic pieces. (Time: 20 minutes)

Recipe View Prepare the Noodle Dough: In a mixing bowl, lightly beat the egg. Gradually incorporate some of the cooled chicken broth into the egg. Measure out the flour on a clean work surface or in a large bowl. Create a well in the center of the flour and pour in the egg mixture. Begin to work the egg and flour together, gradually adding more broth as needed until a cohesive dough forms. (Time: 15 minutes)

Recipe View Knead and Roll the Dough: Knead the dough for several minutes until it becomes smooth and elastic. Lightly flour a clean surface and roll out the dough to your desired thickness. (Time: 10 minutes)

Recipe View Cut the Sliders: Cut the rolled-out dough into rustic strips, approximately 1 1/2 inches wide and 3 inches long. Irregular shapes are perfectly acceptable and add to the dish's charm. Do not worry about removing all excess flour from the noodles; a bit of flour helps thicken the gravy. (Time: 15 minutes)

Recipe View Cook the Sliders and Chicken: Bring the reserved chicken broth to a rapid boil in a large pot. Add the freshly cut noodles (sliders) to the boiling broth and cook for about 5 minutes. Reduce the heat to a simmer, add the shredded chicken to the pot, and continue to simmer until the broth thickens into a rich, gravy-like consistency. If the gravy is not thickening sufficiently, you can whisk a small amount of flour (1-2 tablespoons) with cold water to form a slurry and add it to the pot. (Time: 20 minutes)

Recipe View Season and Serve: Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot and enjoy this comforting, rustic classic.