About this recipe:This is an old French Canadian recipe that is a sure winter warmer. A whole chicken is simmered, forming its own luscious stock. The cooled stock is combined with flour and egg to make rustic noodles, which are then returned to boiling stock along with the chicken, developing a rich and delicious gravy.
1 (1.25kg) whole chicken
2 onions, quartered
3 sticks celery, cut into 2.5cm pieces
2 bay leaves
salt and pepper to taste
500g plain flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:2hr30min › Ready in:3hr
Place chicken in a large pan. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to the boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from stock and strain liquid. Reserve the stock and discard all vegetables.
When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
To make the noodles: Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding stock as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 3cm wide and 7.5cm long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
Bring the reserved stock to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the stock is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.