|
Instructions
In
a Dutch Oven or heavy bottom stock pot, toast the 6 Tbs of dry
flour over medium heat until slightly tan color. Set aside.
In the bowl of a food processor, pulse to combine the remaining 2
cups of flour and 1/2 tsp salt.
Combine the 1/2 cup of chicken broth with the liquid chicken fat.
Through the feed tube with the food processor running add the
broth and fat combo in a steady steam and process until mixture
resembles course sand. Pour out onto lightly floured surface and
knead to a smooth dough. Divide in two.
Roll each half out to 1/4 inch. Cut into 1 x 5 inch noodles and
freeze or dehydrate in single layers on parchment paper. (After
rolling each half, I used a hand pasta machine on #4 setting to
get the slicks thinner. Cut them into 1 x 5" slicks then I
used a dehydration setting on a counter-top oven to dry for about
an hour.)
Bring your remaining chicken stock to a boil and add your now
frozen or dried slicks. They will take 10 to 15 minutes to cook.
Meanwhile add about a cup of hot stock to the toasted flour you
set aside earlier. Wisk to a smooth paste.
When your slicks are cooked, add the toasted flour paste and
simmer to a thickened broth. Add the chicken. Add minced parsley
just before serving. (Adding the thickening paste before the
slicks are fully cooked will result in undercooked slicks.)
Enjoy. This freezes well for future meals of bowls of goodness.
|
