Chicken and noodles
Among the most glorious of Midwestern comfort foods
Ingredients
- 2 cups all-purpose flour sifted
- 2 eggs beaten
- 4 tbsp milk
- 1 tsp salt
- 1 rotisserie chicken can be purchased from grocery store
- 2 quarts chicken stock
- 1 large onion unpeeled
- 3 lbs russet potatoes
- 1/2 cup milk
- 4 tbsp butter
- salt and pepper to taste
Instructions
- Mound sifted flour and create well in middle. Add eggs, milk, and salt to the well. Combine into a stiff dough
- Roll dough thin on liberally floured surface and cut into thin strips. Cut strips into 1-2" lengths
- Allow noodles to dry on floured surface for 2 hours
- While noodles are drying, add whole rotisserie chicken with stock to a stockpot on the stove. Cut onion in half and add this as well. Simmer gently for the 2 hours the noodles are drying
- While the stock is simmering, boil 3 lbs of potatoes in their skins until fully cooked. Drain, peel off skins, and smash with potato masher, adding 1/2 cup milk and 4 tbsp of butter, or however much it takes to get the potatoes to the consistency you like. Do *not* use instant. Keep warm.
- Remove rotisserie chicken and onion pieces from stock. discard onion pieces. strip and discard skin from chicken. remove meat from chicken carcass, cut into bite-sized pieces and add back to stock
- 10 minutes before serving, add dried noodles and the flour from the surface they were drying on to the chicken and stock mixture. Bring to a boil and cook the noodles. The stock will thicken to a gravy while the noodles cook
- To serve, add mashed potatoes to a wide plate or bowl. Season with butter, salt, and pepper. Add noodles and gravy on top of the mashed potatoes and season again.
- Eat, then go work in a field for 12 hours or so.