Directions: |
Directions:Chicken:
Salt/pepper whole chicken, stuff with celery, carrots, and onions. Place breast side down in a slow cooker and place remaining celery, etc. and bay leaves around chicken. Slow cook for 4 hours. (I do not add broth, but a 14 1/2 oz. can be added).
Remove chicken from broth, cool, debone, and shred into bite size pieces.
Strain broth, discard vegetables, and save for cooking the noodles.
(Note: I slow cook chicken, debone, cover with strained broth, and refrigerate one day ahead of making noodles).
Noodles:
Beat eggs until light and airy. Add salt, and then, gradually add in the milk and beat slightly. Measure flour into a large bowl and gently stir in the egg/milk mixture. Mix lightly until egg/milk mixture blends into the flour.
Work with 1/3 of the dough at a time on a well-floured surface and roll out each into a round about 1/4 or 1/3" thick, turning and flouring as needed. Do not overwork the dough and do not roll out paper thin.
Let rounds sit for about 30-45 minutes, flour each side, cut each round into fourths, stack and roll into a log. Slice the log into 1/2-3/4" angular cuts. Lift and separate the noodles.
Put the prepared chicken broth and additional broth or stock in a large dutch oven and bring to a medium boil. Slowly drop in noodles, stirring slightly to separate the noodles. Lower the temperature, put a tight lid on, and simmer for about 15-20 minutes so the noodles will puff up slightly, Add in the pulled chicken and additional broth or stock if needed.
Make a slurry (flour/broth) and add in gradually to thicken the broth slightly,,,so as to serve over "mashed potatoes!"
Note: Chuck roast can be used in lieu of chicken. Unused noodles can be frozen: lay out on a cookie sheet, freeze, then place into a freezer baggie.
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This recipe for Grandma Dougherty's Chicken and Noodles is from