Sunday, December 14, 2008

Grandma Jacobs Chicken and Noodles- Yummmm

2 1/2 Cups Flour
1/3 Cup Water
3 Eggs
1 TBLS Oil (any kind, olive, vegetable, canola etc...0
1 Tsp. Salt

Combine flour and remaining ingredients and blend at low speed. Beat 2 minutes. Add enough flour to make a soft dough. Turn dough out onto floured board or counter (Mom used an old tablecloth but I think that is messy and not necessary). Knead in enough flour until to make a soft dough-not too sticky but like a baby's bootyhind. Don't over work the dough - be gentle but firm. Cover and let rest for 30 minutes. Roll out and cut with pizza cutter. Mom liked the noodles as thin as possible- you can roll to your liking. Once rolled use a bench scraper and release any noodles that are sticking and keep them from sticking together by flouring as you go- be sure to be gentle with them. At this point you can cook them or freeze them. This recipe doubles well so while making the mess you might as well make a double batch. Mom would make a double batch and freeze one and cook the other. To cook- use either home made stock(recipe to follow) or buy boxed stock from the store- either way you gotta cook chicken if you want her authentic chicken and noodles. Get the stock to a rolling boil and drop the noodles gently into the liquid. Once you get all the noodles in reduce the heat and simmer gently. Low and slow is the process here- the longer you can cook the better. On average about 2-3 hours. At the end Mom always added a can or two of cream of chicken soup to add richness. I suspect she added a stick of butter also but she would not have admitted it- she did something to make them especially good- mine never turn out as good as hers were. Maybe it was LOVE!

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