Ingredients
1 (3 -4 lb) roasting chickens, cut up
1 tablespoon salt
3 eggs, beaten
6 tablespoons milk
1 teaspoon salt
3 cups all-purpose flour
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
Motorized pasta rolling — hands-free, three cutters included
Rotisserie attachment for Weber kettle — whole chicken, prime rib
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
Motorized pasta rolling — hands-free, three cutters included
Rotisserie attachment for Weber kettle — whole chicken, prime rib
You're reading one of recipes available free. Full library with Gastronome.
Put chicken into a 6 quart pan and cover with water. Add salt ( you can add up to 2 tablespoons salt but that is a little to much salt for me.) Boil chicken until tender about 1 hour. Remove chicken from bones. Set aside. Cool broth and skim off fat. The Noodles: Combine eggs, milk and salt. Add flour to make a stiff dough. Roll dough very thinly on a floured surface. Let noodles rest for 20 minutes. Roll dough up loosely and cut into 1/4 inch thick slices. Unroll slices and lay out flat. Let dry for 2 hours. Bring broth to a rolling boil again. Drop in the a few noodles at a time into the boiling broth. When the last noodle is dropped start cooking time. Cook for about 6 minutes. Take pan off heat and return the deboned chicken to the broth. Stir gently. Place lid on pan and refrigerate for 1 hour. Rewarm the dish without bringing it to a boil before serving.