Flour, Flatten, and Flip: Homemade Chicken and Noodles

On Easter this year we had turkey and ham. Lucky us! Of course, this is way too much food for 7 adults and 4 picky kids, but that didn’t stop me from roasting an 18 pound bird. Can you say “leftovers?” Well, that’s not such a bad thing, I suppose.

As soon as we started cleaning up, I plopped the turkey carcass in a huge pot of boiling water and I added a pared carrot, some onions (with skins), celery, thyme, and peppercorns. I let that cook for several hours and made one heck of a stock. I cannot tell you how much better this tastes than anything you’ll buy at the store. It’s a little work, and you gotta have a big ol’ stock pot, and someplace to store the stock when you’re done… but if you have the option you really need to make some. No need for me to tell you how to do it, since these directions are very well done.

Since I have all this stock and leftover turkey to use up, I decided to dig out an old recipe I have titled “Chicken and Noodles.” Now, these noodles remind me a lot of dumplings, but they are cut like noodles – and call them whatever you want, they are beyond tasty. These are a little work, maybe a 6 on a scale of 1 to 10, but completely worth the effort.

There are a lot of pictures here, so as you won’t be intimidated by the dough; mixing it, rolling it out, flipping it, and cutting it. I promise you can do it!!

If you don’t have a pastry board or a large cutting board, you can use your kitchen counter. Just make sure it’s super clean and sprinkle flour directly on the counter. You also can make these without a rolling pin. A large cup or glass works; again, just sprinkle it with flour.

If you mix up the dough and it’s not sticky and is super easy to roll out – and you’re thinking “Cool! I didn’t even need to add that much flour to roll this out!” that’s great, but you need to add extra flour anyhow. Sprinkle the flour on like it tells you to in the directions. The flour is what thickens the stock, so you need at least an extra half of a cup added through sprinkling it over the dough or turkey.

Chicken and Noodles

14 cups chicken or turkey stock (that works out to about eight 14.5 ounce cans of stock)
1 1/2 pounds of shredded chicken or turkey
6 egg whites
1 egg yolk
3-4 cups flour, divided
3 teaspoons salt
1/3 cup milk

In a large stock pot bring stock to a boil.

While stock is coming to a boil, mix 3 cups of flour, egg whites, egg yolk, salt, and milk.

Add flour (if needed) until you get firm ball.

Place dough ball on a floured pastry board. Flatten the ball and flip the circle over. Flour the dough, flatten, and flip it over again. Keep flipping dough until it is fairly thin. When the dough has been flipped several times you can roll out the dough with a rolling pin until you have the thickness you desire (I recommend 1/8-inch).

Generously sprinkle the dough with flour and roll it up like a newspaper roll.

Cut the roll, in strips, to thickness desired (I like about 1/4 inch).

Unroll the strips, and cut them into shorter pieces, if desired.

Place the noodles in a bowl and add another sprinkle of flour. Try to use at least a total of 1/2 cup of flour when rolling out the noodles.

Carefully add noodles to the boiling stock and stir gently to seperate the noodles.  (Yes, I did say to be careful because I burnt the you-know-what out of my fingers doing this).

Add the shredded meat and stir to mix.  If you need to add a little more flour you can sprinkle over the meat, like I have done here.

Return to a boil, then lower heat to a simmer and stir often.  Season with salt and black pepper. 

See my new baby sized pepper grinder?  I thought it was so cool looking, I just had to have it.  Turns out, baby sized pepper grinders look great, but don’t work great.  Well, at least I was able to warn you.  I guess that’s the silver lining, right?

Simmer for an hour, or longer if desired.  Stock will thicken as it cooks.  I like to serve mine over mashed potatoes!  Now, quit licking your screen and go make your own!

Without the pictures:

Chicken and Noodles

14 cups chicken or turkey stock  (that works out to about eight 14.5 ounce cans of stock)
1 1/2 pounds of shredded chicken or turkey
6  egg whites
1  egg yolk
3-4 cups flour, divided
3 teaspoons salt
1/3 cup milk

In a large stock pot bring stock to a boil.
While stock is coming to a boil, mix 3 cups of flour, egg whites, egg yolk, salt, and milk. 
Add flour (if needed) until you get firm ball.
Place dough ball on a floured pastry board. Flatten the ball flip the circle over.  Flour the dough, flatten, and flip it over again.  Keep flipping dough until it is fairly thin.  When the dough has been flipped several times you can roll out the dough with a rolling pin until you have the thickness you desire (I recommend 1/8-inch).
Generously sprinkle the dough with flour and roll it up like a newspaper roll.
Cut the roll, in strips, to thickness desired (I like about 1/4 inch).
Unroll the strips, and cut them into shorter pieces, if desired.
Place the noodles in a bowl and add another sprinkle of flour.  Try to use at least a total of 1/2 cup of flour when rolling out the noodles.
Carefully add noodles to the boiling stock and stir gently to seperate the noodles.
Add the shredded meat and stir to mix.
Return to a boil, then lower heat to a simmer and stir often.  Season with salt and pepper.
Simmer for an hour, or longer if desired.  Stock will thicken as it cooks.

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