A 3 1/2 pound chicken
2 c All-purpose flour
1 tb Cold vegetable shortening
1 ts Salt
1 lg Egg; beaten lightly
2 Carrots; sliced thin
1 Rib celery; sliced thin
1 Onion; minced
1 lb Boiling potatoes; (about 4)
1/3 c Finely chopped fresh parsley
Season the cavity of the chicken with salt and pepper, put the chicken in a
kettle just large enough to hold it, and add 14 cups water. Bring the water
to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes
or less, or until it is tender, and transfer it to a large bowl. When the
chicken is cool enough to handle, discard the skin and bones, cut the meat
into bite-size pieces, and chill it, covered. Measure the stock remaining
in the kettle and boil it until it is reduced to about 10 cups. Strain the
stock through a sieve into a bowl, let it cool, uncovered, and chill it,
covered, overnight.
In a bowl blend together the flour, the shortening, and the salt. In a
small bowl whisk together the egg and 2/3 cup cold water, add the mixture
until it forms a soft but not sticky dough. Halve the dough, keeping half
of it under an inverted bowl, roll out the other half on a heavily floured
surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel
into 2-inch squares. Transfer the squares to a lightly floured baking sheet
and roll and cut out the remaining dough in the same manner.
Discard the fat from the stock, return the stock to the kettle, and bring
it to a boil with the chicken, the carrots, the celery, the onion, the
potatoes, peeled and sliced thin, and salt and pepper to taste. Add the
noodle squares, a few at a time, stirring gently, simmer the mixture,
covered, for 20 to 30 minutes, or until the vegetables and noodles are
tender, and stir in the parsley.
Serves 6 to 8.
Yields
1 servings