Yield: 999 Servings
Measure | Ingredient |
---|---|
1 \N | 2/12 to 3 lb broiler-fryer chicken, cut up |
6 cups | Water |
2 \N | Sprigs parsley |
2 \N | Stalks celery, cut up |
1 \N | Carrot, sliced |
1 \N | Small onion, cut up |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
1 \N | Bay leaf |
1 cup | Plus 2 T flour |
¼ teaspoon | Salt |
1 \N | Egg |
½ cup | Milk |
SPATZLE
Broth:
In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed.
Spatzle:
Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.