"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Chicken stock 2 c. flour salt 1 Tbsp. oil 4 eggs 2 Tbsp. water
Boil chicken and prepare stock. Mix eggs, oil, and salt. Slowly add flour and mix well. Add water to make it a little sticky. Drop by heaping teaspoons in to boiling chicken stock. Let simmer for 30-45 minutes. Add chicken meat if desired.
This is Grandmother Tate's recipe, but my family always likes them drop-style the way Grandmother Thuesen used to do it! I usually double or triple this recipe depending on how many mouths there are to feed!
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