| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Chicken, Penndutch |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken or chicken parts |
|
|
Water to cover chicken |
| 1 |
ts |
Parsley |
| 1 |
|
Bayleaf |
| 1/2 |
ts |
Poultry seasoning |
|
|
Salt to taste |
| 1/2 |
ts |
Pepper |
| 2 |
|
Ribs celery; chopped |
| 2 |
|
Carrots; sliced |
| 1 |
|
Onion; diced |
| 2 |
|
Diced potatoes |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 4 |
|
Whole eggs |
| 4 |
tb |
Hot water; up to 6 |
INSTRUCTIONS
1. Place chicken in kettle. Cover with water, salt to taste. Add parsley,
bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions.
Simmer until chicken is tender.
2. Remove chicken from bones; skin and cut chicken into bite-size pieces.
3. Sift the flour and 1/2 teaspoon salt together onto a board.
4. Make a well in the center and put eggs into it. Gradually work the eggs
into the flour until a stiff dough is formed, adding the hot water as
necessary.
5. Knead until smooth, about 5 minutes. Cut dough in half and roll each
half until paper thin. Cut dough into 1-inch noodles.
6. Add chicken to simmering broth and add noodles a few at a time. Continue
boiling until noodles are done, about 5 minutes.
NOTE: You can also begin this recipe with some homemade broth or bouillion
and throw in some deboned chicken breast or whatever kind of deboned
chicken parts you like. I always make it with homemade broth. Serve with
crusty bread and salad.
Posted to recipelu-digest Volume 01 Number 666 by RecipeLu
<recipelu@geocities.com> on Feb 01, 1998
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