Ingredients: |
Ingredients: 4 to 5 lb chicken, cut, with almost all skin removed (except wings, etc)
Rinse will in cold water.
Soak in cold water with 1 tbsp salt (salt draws any blood out)
Rinse in cold water.
and all the other stuff as listed below.
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Directions: |
Directions:Use Dutch oven.
1)
Add 1/2 of medium white onion, sliced NOT diced.
Add 2-3 tbsp. olive oil
Stir over medium low heat until semi-translucent, remove from heat.
Add 2 tsp salt, 3 tbsp. paprika, 1 cup water, stir to mix well.
Add chicken, cover and place on medium heat until simmering, reduce to low and simmer for approximately 1 hour.
Occasionally dip broth over chicken to keep from drying.
Check for doneness by inserting fork or knife to check tenderness.
Remove chicken to pyrex bowl, cover and place in oven at 120º to keep warm. Reserve chicken stock in the Dutch oven.
2) Rice
In medium saucepan, add 1 cup white rice plus 2-3 tbsp. olive oil.
Stir constantly over medium, or occasionally over low heat, until slightly browned.
Add 1/3 cup minced white onion, stir until onion is semi-translucent.
Remove from heat, add 1/2 tsp salt and stir well - set aside uncovered.
About 1/2 hour before serving time, add 2 cups water and place on medium high, cover. When simmering, reduce heat to low heat, keep covered.
3) Galushka (dumpling noodles)
Bring 4 quarts water and 2 tsp. salt to a boil in large pan which has the same diameter or larger than a grilling device with 1/2 inch holes.
Blend 2 eggs, 2 Tbsp. oil, 1/2 cup water and 1/2 cup milk.
Mix 2 1/2 cups flour, 1/2 tsp. salt and 1/4 tsp. baking powder.
Combine wet and dry ingredients. Use spatula to dump dough on the grill topper (with the holes over the water). Use spatula to push dough through the holes into boiling water. Stir frequently. Strain when galushka is floating, approx. 2 to 3 minutes.
4) Gravy
Add 2/3 cups sour cream to broth in Dutch oven, stir well over low heat.
In small glass jar, add 1/4 cup flour and 1 cup water, shake well, add to Dutch oven, stir well with wire whisk.
If any fat is observable, add slightly more flour/water mixture, stir well.
Sauce should slightly thicken, bring to slow boil.
Strain into gravy boat (small bones may be present) |
Personal
Notes: |
Personal
Notes: Mrs. Moody insists on cooking the entire chicken and serving the chicken, bones and all. Susan prefers some pre-cooking, boning the chicken for easier shoveling into mouth.
To serve, big bowl for chicken, bowl for rice, bowl for galushka, and gravy boat, and a bowl for discarding bones.
Then decide how you want it piled on a plate or bowl of your own.
LABOR OF LOVE.
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This recipe for Mrs. Moody's Chicken Paprikas is from