Hi LaDonna,My paternal grandmother always made "Slicks".In fact this is a dish that has been in our family for years being handed down from generation to generation.

The way we make our Slicks is to stew a whole chicken(Or turkey),till the meat is falling off the bones & separates on its own.The flavor & consistency of the broth/gravy comes from the bones & skin.The thickening from the bones,skin & excess flour from the noodles(Yes I say noodles,not dumplings).To some,the homemade egg noodles are considered a "Dumpling".In my estimation a dumpling is more a biscuit or fluffier fare.

We always make homemade egg noodles,roll out thin(to about an 1/8th" thickness.let partially dry & cut into square pieces about 2"x 2".Strain the broth,bring to a boil & add stewed chicken & "Slicks"(noodles).Boil til noodles are done & the gravy/broth is thick.

*To season the broth :Add a small amount of dried sage & poultry seasoning,salt & pepper to the water & chcken.Bring to a boil,turn down heat & simmer 8-10 hours or til chicken is falling off bones & shreds on its own.

I hope this helps!Sorry i'm not able to be more specific.These are not hard to make.Good luck & good eating!