This post is part of Simple Lives Thursday.
Chicken and noodles is a favorite around here. It's not the healthiest thing, but it is comfort for the soul. And tasty.
For the stock:
I put a whole chicken in a stock pot or dutch oven, fill will water, cover and bake for about three hours. I take the meat off the bone and then put the bones and skin back into the pot, fill with water and bake for another three hours. This usually produces 6+ quarts of broth.
For the noodles:
Generally speaking, I use one egg per person. We love leftovers so I always use seven eggs for my family of 5 (one nursling). Crack your eggs into a large bowl or mixer bowl. I use my Kitchen Aid for this, however, it is completely uneccessary. Add flour until you can't add anymore. Plop dough onto floured surface. Continue to mix in flour until you can't add anymore. Now it's time to roll.
1 comment:
I love your directions - just add until you can add no more LOL! You are obviously an experienced cook!
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