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All Recipes > Nettie Smith’s Chicken and Noodles

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Nettie Smith’s Chicken and Noodles

Ingredients


    Noodles:
  • 4 cups all purpose flour
  • 6 eggs
  • 1/2 tsp salt
  • 2 Tbs. water

  • Chicken:
  • 2 chickens (about 3/12 lbs each) cut up
  • Chopped parsley for garnish

  • Stock:
  • 3 lbs chickens back and neck
  • 3 carrots cup up (don’t peel)
  • 1 yellow onion peeled and chopped
  • 4 stalks celery chopped
  • 2 whole bay leaves
  • 1 tsp whole thyme leaves
  • 1 tsp whole sage leaves
  • 10 whole peppercorns
  • salt to taste

Directions

Prepare the noodles: Place the flour in a large bowl and add the eggs and salt. With your fingers, pinch the flour into the eggs and stir with a wooden fork until grainy. Add the water and knead into a heavy dough. Knead on a marble board until smooth. Cover and let rest 30 minutes. Divide the dough into 4 equal balls. Roll each out to about 12 inches in diameter. use plenty of flour. Leave each circle to dry on the counter for ½ hour.

Stock: Place the stock ingredients in a 20 quart kettle and cover with 5 quarts of water. Bring to a boil and simmer, covered, for ½ hour.

Chicken: Place the chicken halves in the stockpot and cover. Simmer for 45 minutes and then remove the chicken halves to cool separate the bones and skin from the meat and return the bones and skin to the pot. Keep the meat covered in a separate container. Continue cooking the stock for another 45 minutes.

Place 1 of the noodle circles on top of another and roll up tightly like a jelly roll. Repeat with remaining circles. Slice into 1/3 inch wide rolls and then separate into noodles. Sprinkle more flour on the noodles and allow them to dry on the counter for at least 1 hour before cooking.

NOTE: You can also roll the noodles using an Italian pasta machine. Separate the dough into 6 snakes and run them through the machine to the thickness you like. Use plenty of flour when cutting into noodles. This method is much easier than the hand rolled method.

Drain the stock from the pot and discard all else. Remove the fat from the stock and return the stock to the kettle. You should have about 4 quarts. if not, add water to make up the difference. Bring the stock to a rapid boil. Shake the excess flour off the noodles and add to the kettle. Boil gently until the noodles are tender, about 11 minutes. Add the deboned chicken meat to the noodles and bring to a summer again. Check seasoning and add salt and pepper if required. Serve in a large bowl with chopped parsley garnish. This dish will be very thick and rich.


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