This page is a permanent link to the reply below and its nested replies. See all post replies »
4meAndyou · F
Roast the chicken first. This gives you the best flavor because the skin, which you boil with the carcass and bits of meat, is browned and delicious. Then I remove most of the breasts and use them in other recipes. I boil the chicken carcass and bits of meat and all the pan drippings from the roasting pan for about 3 hours. Then I chill it all and remove every bit of bone chop the good bits of meat and discard the skin. You can skim the fat from the broth at this point. This makes the sort of fabulous broth that is sometimes called chicken jelly, because when chilled it really forms a jelly. They used to feed it to sick people.
Once the broth is skimmed and cleaned up, you add to it about 2 carrots, sliced, 2 small onions, and one large stalk of celery with leaves, sliced. I flavor my broth with Wyler's chicken broth and seasoning mix. I use a bit more than what they recommend for the best flavor.
Pile some flour in a heap on your cooking board, and make a hollow in the center, and drop in one egg. Mix with your hands (wearing gloves), and roll out to a thin sheet. Bring the chicken and vegetables to a boil, cut the flour and egg into strips and drop them into the broth as it boils.
You may remove the onions if you wish at this point.
Once the broth is skimmed and cleaned up, you add to it about 2 carrots, sliced, 2 small onions, and one large stalk of celery with leaves, sliced. I flavor my broth with Wyler's chicken broth and seasoning mix. I use a bit more than what they recommend for the best flavor.
Pile some flour in a heap on your cooking board, and make a hollow in the center, and drop in one egg. Mix with your hands (wearing gloves), and roll out to a thin sheet. Bring the chicken and vegetables to a boil, cut the flour and egg into strips and drop them into the broth as it boils.
You may remove the onions if you wish at this point.