My Mom Chicken and Noodles |
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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 4 |
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I had to measure out the ingredients to get the amounts because my Mom eyed everything. I didn't include the time it takes for me to prepare the noddles or to roll them out and the rest of the times may be off a little as well because i haven't timed how long it takes for the dish to re heat for serving. Ingredients:
1 (3 -4 lb) roasting chickens, cut up |
1 tablespoon salt |
3 eggs, beaten |
6 tablespoons milk |
1 teaspoon salt |
3 cups all-purpose flour |
Directions:
1. Put chicken into a 6 quart pan and cover with water.
2. Add salt ( you can add up to 2 tablespoons salt but that is a little to much salt for me.)
3. Boil chicken until tender about 1 hour. Remove chicken from bones.
4. Set aside.
5. Cool broth and skim off fat.
6. The Noodles: Combine eggs, milk and salt.
7. Add flour to make a stiff dough.
8. Roll dough very thinly on a floured surface.
9. Let noodles rest for 20 minutes.
10. Roll dough up loosely and cut into 1/4 inch thick slices.
11. Unroll slices and lay out flat.
12. Let dry for 2 hours.
13. Bring broth to a rolling boil again.
14. Drop in the a few noodles at a time into the boiling broth.
15. When the last noodle is dropped start cooking time.
16. Cook for about 6 minutes.
17. Take pan off heat and return the deboned chicken to the broth.
18. Stir gently.
19. Place lid on pan and refrigerate for 1 hour.
20. Rewarm the dish without bringing it to a boil before serving.
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