Chicken And Sliders
This chef-curated Chicken And Sliders offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 28g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 504 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Chicken And Sliders offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken And Sliders to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken And Sliders, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 pounds whole chicken
- 2 onions, quartered
- 3 stalks celery, cut into 1 inch
- pieces
- 2 bay leaves
- salt and pepper to taste
- 1 egg
- 4 cups all-purpose flour
- Wash chicken and place in large pot. Cover with water and add
- chopped vegetables, bay leaves, salt and pepper. Bring to a boil,
- then reduce heat and simmer for about 2 hours or until meat comes
- away easily from the bone. Remove chicken from broth and strain
- liquid. Reserve the broth and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin,
- keeping the chicken meat in reasonably large pieces.
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ballStep 2: Technique & Execution
Knead the ball for a few minutesStep 3: Technique & Execution
Roll out the dough on a floured surfaceStep 4: Technique & Execution
Cut the dough into strips about 1 1/2 inches wide and 3 inches longStep 5: Technique & Execution
Don't worry if they are irregular in shapeStep 6: Technique & Execution
Leave any excess flour on the noodlesChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 504 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 28g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 24g | Complex, slow-digesting dietary fiber |
| Fat | 22g | Wholesome dietary lipids for micronutrient absorption |
Chicken And Sliders
This chef-curated Chicken And Sliders offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Chicken breast | Turkey breast or extra-firm tofu (1:1 ratio) |
| Dino kale/greens | Baby spinach or Swiss chard (cooks faster, add at the end) |
Instructions
Technique & Execution: To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball
Technique & Execution: Knead the ball for a few minutes
Technique & Execution: Roll out the dough on a floured surface
Technique & Execution: Cut the dough into strips about 1 1/2 inches wide and 3 inches long
Technique & Execution: Don't worry if they are irregular in shape
Technique & Execution: Leave any excess flour on the noodles
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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