INGREDIENTS

INSTRUCTIONS

Season the cavity of the chicken with salt and pepper, put the  chicken
in a kettle just large enough to hold it, and add 14 cups  water. Bring
the water to a boil, simmer the chicken, covered,  skimming the froth,
for 45 minutes or less, or until it is tender,  and transfer it to a
large bowl. When the chicken is cool enough to  handle, discard the
skin and bones, cut the meat into bite-size  pieces, and chill it,
covered. Measure the stock remaining in the  kettle and boil it until
it is reduced to about 10 cups. Strain the  stock through a sieve into
a bowl, let it cool, uncovered, and chill  it, covered, overnight.  In
a bowl blend together the flour, the shortening, and the salt. In a
small bowl whisk together the egg and 2/3 cup cold water, add the
mixture until it forms a soft but not sticky dough. Halve the dough,
keeping half of it under an inverted bowl, roll out the other half on
a heavily floured surface into a 12- by 10-inch rectangle, and cut it
with a pastry wheel into 2-inch squares. Transfer the squares to a
lightly floured baking sheet and roll and cut out the remaining dough
in the same manner.  Discard the fat from the stock, return the stock
to the kettle, and  bring it to a boil with the chicken, the carrots,
the celery, the  onion, the potatoes, peeled and sliced thin, and salt
and pepper to  taste. Add the noodle squares, a few at a time, stirring
gently,  simmer the mixture, covered, for 20 to 30 minutes, or until
the  vegetables and noodles are tender, and stir in the parsley.
Serves 6 to 8.  Gourmet February 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1587
Calories From Fat: 118
Total Fat: 13.1g
Cholesterol: 186mg
Sodium: 5123mg
Potassium: 3774.8mg
Carbohydrates: 301.7g
Fiber: 24g
Sugar: 19.9g
Protein: 61.7g