Here locally we have a lot of Amish and Mennonite communities, IC. They manufacture many products for sale- from kitchen cabinets and hand-made toys, to clothing, quilts and coverlets, and food items. There are several brands of "Amish Noodles" they make and package into 2 lb. cloth bags for sale in the chill section of markets. They are wide cut, thick noddles, almost like extra-thickTagliatelle. When you drop them into a simmering pot of chicken stock, the extra flour from them thickens the broth and builds it into a rich gravy- makes for the best chicken & noodles, ever- YUM!
I make mine by simmering a whole hen in chicken broth (the "double broth" that results is SO rich!) along w/ carrots, celery and onions cut extra-chunky. Once the chicken meat is picked and added back in, I add the noodles and about 5 minutes before they're ready I add a bag of frozen green peas. We then ladle them piping-hot over a nest of mashed potatoes- Delish!
I make mine by simmering a whole hen in chicken broth (the "double broth" that results is SO rich!) along w/ carrots, celery and onions cut extra-chunky. Once the chicken meat is picked and added back in, I add the noodles and about 5 minutes before they're ready I add a bag of frozen green peas. We then ladle them piping-hot over a nest of mashed potatoes- Delish!
scubalaydee wrote:
First you simmer a whole bird in a pot of chicken stock (or water) until thoroughly cooked and almost falling-off the bone. Then you carefully remove the whole cooked bird from the pot, put on a plate and allow it to cool until you're able to pick it with your fingers. Then pick the meat from the bone, discard the skin and put the meat back into the broth to complete the recipe.