Penetanguishene Cuisine: Chicken and Glissantes (Chicken and Sliders) from Toni Juneau.

Video Description

Thank you to Toni Juneau for sharing with us the very popular local favourite Chicken and Sliders recipe. Chicken and Glissantes (Sliders) Courtesy of Toni Juneau (Beauchamp, Juneau Family Recipe) 3-4 lbs. chicken parts or 1 whole chicken (cut up) Place chicken in a large pot and cover with cold water. Salt to taste. Add 1 large chopped onion ½ cup chopped celery 1 chopped carrot (Feel free to add your own favourite vegetables to the pot) Simmer with the lid on, cook until tender, approx.. 2-2.5 hours. Remove chicken from pot. Skim fat from broth (optional). Remove 1 cup of broth and set aside to cool in the fridge. Glissantes Sift together into a large mixing bowl: 2 cups all-purpose flour & 1 tsp salt. Add the broth to make a soft dough, add broth gradually (it is possible you won’t need it all). Cut dough into 4 portions. Roll each portion out separately, and as thin as possible with flour to stop sticking. Cut into strips with a sharp knife, then into diamond shape or squares. Bring broth to a rolling boil. Add the diamonds into broth separately to prevent sticking. When all diamonds are added, put the lid on the pot, reduce heat to a gentle boil. Cook 20 minutes without removing the lid. Return chicken pieces to the pot to warm it up. Serve in large soup bowls with a crusty bread or rolls.