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Add a photoServings: 8
Ingredients
- 4 c. All-purpose flour
- 6 x Large eggs
- 1/2 tsp Salt
- 2 Tbsp. Water
- 7 lb Chicken - (2 chickens) cut in half
- 3 lb Chicken backs and necks
- 3 x Carrots unpeeled, cut up
- 1 x Yellow onion peeled and minced
- 4 x Celery stalks minced
- 2 whl Bay leaves
- 1 tsp Whole thyme leaves
- 1 tsp Whole sage leaves
- 10 whl Peppercorns
- Â Â Salt to taste
- 5 quart Water
- Â Â Minced parsley for garnish
Directions
- Prepare the noodles. Place the flour in a large bowl and add in the Large eggs and salt.
- With your fingers healthy pinch the flour into the Large eggs, then stir with a wooden fork till grainy. Add in the water and knead into a heavy dough. Knead on a marble board till smooth. Cover and let rest 30 min.
- Divide the dough into four equal balls. Roll each out to about 12 inches in diameter. Use plenty of flour. Leave each circle to dry on the counter for 1/2 hour.
- Place the stock ingredients in a 20-qt kettle and cover with 5 qts of water. Bring to a boil and simmer, covered, for 1/2 hour.
- Place the chicken halves in the stockpot and cover. Simmer for 45 min, then remove the chicken halves to cold.
- Separate the bones and skin from the meat and return the bones and skin to the pot. Keep the meat covered in a separate container. Continue cooking the stock for another 45 min.
- Place one of the noodle circles on top of another and roll up tightly like a jelly roll. Repeat with remaining circles.
- Slice into 1/3-inch-wide rolls, then separate into noodles. Sprinkle more flour on the noodles and allow them to dry on the counter for at least 1 hour before cooking. You can allow them to sit there up to a whole day before cooking.
- Drain the stock from the pot and throw away all else. Remove the fat from the stock and return the stock to the kettle. You should have about 4 qts. If not, add in water to make up the difference.
- Bring the stock to a rapid boil. Shake the excess flour off the noodles and add in them to the kettle. Boil gently till noodles are tender, about 11 min.
- Add in the deboned chicken meat to the noodles and bring to a simmer again. Check seasoning and add in salt and pepper if required.
- Serve in a large bowl with a minced parsley garnish. This dish will be very thick and rich.
- Serves 8 to 10.
- Comments: Nettie Smith was my paternal grandmother. While she was a wonderful and exciting person, Grandma Smith was not a very good cook. However, this dish was hers and she did it well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1016g | |
| Recipe makes 8 servings | |
| Calories 877 | |
| Calories from Fat 406 | 46% |
| Total Fat 45.04g | 56% |
| Saturated Fat 12.91g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 359mg | 120% |
| Sodium 440mg | 18% |
| Potassium 759mg | 22% |
| Total Carbs 51.75g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.27g | 2% |
| Protein 61.78g | 99% |
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