Chicken and Noodles

There is nothing like homemade chicken and noodles! Although this recipe is time consuming, it is worth the effort.

Cook 1 disjointed chicken (1 1/2 to 2 hours) in water with the following;
1 1/2 tsp salt
small onion
1 carrot, sliced
1 rib celery, sliced
few sprigs of parsley
1 or 2 cloves
1 or 2 allspice
2 or 3 peppercorns
tip of 1 bay leaf
1/4 tsp mace

After the chicken is tender, separate the chicken from the broth. Remove the skin and bones and discard. Cut the meat in bite size portions and return it to the stock to absorb the flavor as it chills in the refrigerator. As the fat hardens, remove and discard the excess. Make the noodles about 1 1/2 hours before serving time. Reheat the broth ahd chicken to boiling. Drop in noodles and cook. Serve over mashed potatoes.

Noodles

2 eggs
1 Tbs milk or cream
1/2 tsp salt
1 1/4 cup flour

Stir together all ingredients into a stiff dough and roll out quite thin using plenty of flour. Let the dough stand 1 hour or until dry. Roll as a jelly roll or leave flat and cut with a noodle cutter or in thin 1/4 inch strips 2 or 3 inches long. Shake out and add to the boiling broth. Cook about 10 - 15 minutes. (The noodles will puff up as they cook.)