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recipe: chicken soup with vickleglazers
january 24, 2021
I'm not usually a recipe guy (or a cooking guy in general), but this is a very special recipe for me, and one of my favorite meals, so I want to share it. One thing I also dislike is when people put a story about how blah blah blah that's twice the length of the recipe. However, this recipe has a special story, so I'll put it after the recipe for anyone interested.
- 3 cups plain flour
- ½–¾ cups milk
- 2 eggs
- Bread crumbs
- Salt water
1. Mix flour, milk, and eggs.
2. Knead dough thoroughly
3. Dust flour on counter and take a small portion of dough to roll out very thin.
4. Cut rolled-out dough into quarters.
5. Melt butter and lightly glaze each quarter.
6. Spread thin layer of bread crumbs on each quarter.
7. Roll up lengthwise and pinch ends and middle shut.
8. Place in simmering salt water for about 5–10 minutes until hard.
9. Place in chicken soup and serve
If you are saving some store them outside of the soup. Only put them in the soup right before serving
They should be made really long, the ones pictured below are only ¾ the length they would normally be made, but I wanted them to fit in my bowls. Essentially make them as long as you can while still having them fit in your dinnerware.
(873.8kib) finished vickleglazers (before being put in soup)
[Note: almost all of these ingredients are “to taste”]
- 2–3 chicken breasts
- 1 chicken boullion cube
- Celery, carrots, and onions
- Poultry seasoning
- Garlic powder
- Celery salt
- Onion salt
1. Boil chicken and boullion cube for 1 hour
2. Slice up celery, carrots, and onions and add to chicken water
3. Simmer ½ hour then remove chicken skin and bones. Put meat back into pot.
4. Add spices and simmer longer, then serve
(1.1mib) finished product (with vickleglazers)
This recipe has a very interesting history. It's been in my family for three generations (including myself), my mother remembers my grandfather making them since she was very young. However, one interesting thing is that apparently they apparently don't existᵃ and no one ever has heard of them. I've come to the conclusion that my grandfather (who was a prolific cook and created many great dishes) just made them up. Where he got the name from I don't know, but the original recipe cardᵇ specifically says “glaze” with butter, so that's where that part comes from. The “vickle” makes it sound /vaguely/ German, and his side of my family is German so I assume he just picked something that sounds like it could be a real traditional dish.
[a]: (149.8kib) neither duckduckgo/bing/yahoo nor google come up with anything
[b]: (732.1kib) circa 1975–1980?
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