• Top 10 Amish Recipes - 07

    From Dave Drum@1:3634/12 to All on Thu May 30 16:41:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Amish Chicken & Noodles
    Categories: Poultry, Herbs, Pasta
    Yield: 8 servings

    4 lb Broiler/fryer chicken
    2 tb Chicken bouillon granules
    2 tb Butter
    6 Bay leaves
    12 oz Home-style egg noodles
    3/4 ts Salt
    1/2 ts Pepper

    Place the chicken in a large stockpot or Dutch oven
    (make sure the giblets are removed) and add enough water
    to cover the chicken entirely. This will ensure even
    cooking and that the flavoring can seep into all surface
    areas.

    Next, stir in the flavor: bouillon, butter and bay
    leaves. Slowly bring to a boil. Once there, reduce the
    heat and simmer, covered, until the chicken is
    tender-roughly 1 to 1 1/2 hours. Of course, the longer
    it simmers, the more flavor your broth will have.

    Remove the chicken from the pot and allow to cool
    slightly on a cutting board. Next, strain the broth
    through a cheesecloth-lined colander. Skim and discard
    any fat that’s left floating on top.

    Remove the chicken meat from the bones and shred or cut
    into bite-sized pieces. You’ll want chicken in each bite
    of the final dish, so smaller pieces will allow it to
    disperse more evenly. Discard the bones.

    Return 4 cups of broth to the pot (save remaining broth
    for a future recipe and for reheating leftovers) and
    bring it to a boil. Then stir in the egg noodles. Reduce
    the heat and cover the pot. Simmer until the noodles are
    tender and most of the liquid is absorbed, about 12-15
    minutes.

    Now that most of your liquid has been absorbed, add the
    chicken to the pot and season with salt and pepper.
    Garnish with a little parsley for a pop of color, if
    desired.

    Jill Schildhouse, Pisgah Switch, Illinois

    Makes: 8 servings.

    RECIPE FROM: https://www.tasteofhome.com

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