How to Make Chicken and Slicks

Chicken and Slicks Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
1 ½ pounds bone in chicken thighs, trimmed
1 ½ pounds bone in split chicken breasts, trimmed, halved crosswise
Salt and Pepper
2 cups plus 6 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 onion, chopped
2 teaspoons minced fresh thyme
7 ½ cups low sodium chicken broth
2 bay leaves
¼ cup minced fresh parsley

Procedures:

• Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 6 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now empty Dutch oven over medium high heat until just smoking. Cook chicken until well browned on both side, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat(you should have about 2 tablespoons) into small bowl; set aside.
• Add onion and 1 tablespoon more oil to now empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 20 to 25 minutes. Remove from heat and transfer chicken to clean plate; remove bay leaves. When chicken to clean plate; remove bay leaves. When chicken is cool enough to handle, shred into bite size pieces and set aside, discarding bones.
• Meanwhile, combine remaining ½ cup chicken broth, reserved fat, and remaining 1 tablespoon oil in liquid measuring cup. Remaining 1 tablespoon oil in liquid measuring cup. Process remaining 2 cups flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured counter and knead until smooth. Divide in half. (Dough can be wrapped in plastic wrap and refrigerated for up to 1 day/ let sit at room temperature for 15 minutes before proceeding with step 4)
• Roll each dough half into 10 inch square. Cut each square into twenty 5 by 1 inch rectangles. Place handful of noodles in single layer on parchment paper lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
• Return broth to simmer and add noodles. Cook until noodle are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minutes. Season with salt and pepper to taste. Server. End.