Yield: 8 Servings
|Pepper to taste
From: Julie Sterchi <sterchi@...> Date: Sun, 11 Aug 1996 15:25:15 -0700 Place chicken in a large pot or dutch oven. (You can cut up the chicken if it fits better.) Add water to cover. Add seasonings. (I put the parsley and onion flakes in a coffeemaker filter, tie it closed, and throw it in, because my family thinks they don't like these. When the chicken's tender, I discard the bag.) Bring the water to a boil, turn down heat to the point that the water will barely boil with the lid on loosely. Cook 1½ or 2 hours, until chicken is fork tender. Add water during this time if too much of the chicken becomes uncovered. Remove chicken from broth, let cook till you can handle it, then skin the chicken and tear off the meat. Taste broth and adjust seasoning, then bring broth back to a rolling boil and add egg noodles. Every basic cookbook has a recipe for these if you want to make them from scratch or I'll e-mail you mine if you want, but in the frozen food section of the grocery store, there are bags of frozen egg noodles that are wonderful. You just throw them in still frozen. Add enough noodles to almost fill the water space. Don't pack them in, but noodles don't get 2 or 3 times as big when cooked like rice and pasta does. I consider that I've filled the water ⅔ full. Boil for about 5 minutes, then turn the heat back down so noodles simmer more than boil. The secret to really good noodles is to cook them alot longer than directions usually say. I usually cook from-scratch noodles or the frozen ones about 45 minutes to 1 hour.
(Even dry bagged noodles from the shelf are pretty good if you cook them about 40 minutes instead of the 6-8 min. the package says.) Add the torn chicken meat back into the broth for the last 15 minutes to heat through.
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .