Cassie’s Ruminations

Homemade Chicken Noodles

In celebration of Shaun passing the bar (hurrah! ), we made homemade chicken noodles today. This is something we don’t make very often, as it’s a huge batch, and not particularly healthy, but it is oh so good, and worthy of celebrating Shaun’s accomplishment. We’re stuffed and have leftovers for the next few days. 😀

Homemade Chicken Noodles
Makes a whole lot

1 whole chicken, ~ 4-5 lbs
4 gallons of water
1 dozen eggs
10-12 cups of flour
Salt
Pepper
Chicken bouillon granules (I prefer Wyler)

Warning: This is an all-day evolution, but it’s worth it!

Clean off all counters and tables. You’re going to need the real estate!

In a large mixing bowl or with your stand mixer, knead together 12 eggs, enough flour to make it a dough (anywhere from 9 to 14 cups of flour depending on the day), and salt and pepper to taste – about ½ tsp salt and 1 tsp of pepper for me. The dough should be firm and no longer sticky, but still very elastic.

Roll out the dough to one sixteenth of an inch thickness (a pasta machine works great here, but a rolling pin works too) and cut into long strips about 1/2 inch wide.

Set the noodles out to dry on all that clean counter space or use a Pasta Drying Rack like mine. Dry for 2 hours on the tree or 3-4 hours on the counter. They should be stiff, but still pliable when they’re ready.

While the noodles are drying, pull out your largest stock pot. Put the chicken into the stock pot (having removed any organs, neck, etc. that the store kindly included) and cover it completely with water. Add some salt and pepper and about 3 tsp bouillon granules. Bring to a vigorous boil, then reduce the heat and let it simmer over medium low heat for 1-2 hours or until the chicken is cooked completely and just starting to fall off the bone.

When the chicken is done, remove it to a large bowl, leaving all the broth in the pot. Skin and de-bone the chicken, and return all the meat and some small pieces of the skin to the stock pot. Add more salt and pepper and bouillon if necessary. Simmer for another 20 to 30 minutes as the noodles finish drying.

Add the noodles to the stock pot one by one, gently submerging each one. Turn up the heat to medium high. Cook the noodles for 5-10 minutes or until the broth is slightly thickened and the noodles are cooked through and tender.

Dish up and enjoy!