ISO: SLICK

I have a special relative who, for every family reunion, makes a chicken and noodle dish that we all lovingly call "SLICK". My fondest memories of childhood were when he would bring me a glass jar full of "Slick". THis is NOT chicken and dumplings, although most of the ingredients are the same. He says that he uses a chicken and stews it, tears off all skin and bones, returns it to the pot with some rich chicken broth or stock. then he makes this marvelous noodle that becomes so gelatinous - NOT DOUGHY - that he puts in the pot - the whole mess becomes this gelatinous (not soupy) pot of the most wonderful stuff that you have EVER put in your mouth. But i cannot for the life of me duplicate this recipe and I HAVE TRIED. Anybody got any hints. He can barely set the pot down on the stove at our reunions, before the whole family is there, picking at the pot - there isn't any left by suppertime!