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Tiffany
 Post subject: Re: Chicken & Slicks - Cook's Country March 2011
PostPosted: Mon Feb 07, 2011 1:47 pm 
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Joined: Wed Dec 31, 2008 8:42 am
Posts: 60
Location: Gulfport, FL
This is almost identical to what Donna calls "chicken and pastry" ... something her North Carolina-born and bred self has been making for me for years. If the CC Chicken and Slicks recipe is half as good, you will love it.

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crystal
 Post subject: Re: Chicken & Slicks - Cook's Country March 2011
PostPosted: Mon Feb 07, 2011 2:35 pm 
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 390
Jenny wrote:
I'm making this again tonight, but this time I'm going to put in some veg. Don't run me off the board; I'm such a rebel. :mrgreen:


I think it needs them, tho is not the norm here. To look at the norm, pale white, and some pale yellow(not sure if it's the long cooking, ckn fat, or food coloring): I put peas, carrots and parsley in mine.
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JesBelle
 Post subject: Re: Chicken & Slicks - Cook's Country March 2011
PostPosted: Mon Feb 07, 2011 4:04 pm 
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I would definitely add peas, maybe carrots.
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