Entrees: Chicken Bullion with Noodles
By Lena Yelkova
Related to: Poltava (Province)
My grandfather's specialty (Yunia SOVIETOV)
Very simple and somewhat healthy.
You buy the whole chicken, wash it, and clean it. Put it in the pot
with the whole carrot, 1 whole onion and some salt. Cover the ingredients
with water and keep it simmering on a very low heat for about two
hours, depending on how old the chicken is. You have to keep in mind
that it should be a free range chicken. One of those healthy ones.
When the chicken and absolutely clear bullion is almost ready add
the whole pepper.
Then you can discard the veggies, as well as the chicken itself and
eat the bullion separately as a soup with pies (buns) or bread or
serve it with home made noodles that first you prepare separately.
This is a tricky one. You go with the feel of it.
Take 2 eggs, break them into the bowl add a pinch of salt, then add
5 tablespoons of water and start adding tablespoon after tablespoon
of flour until the dough is stiff, very stiff, then you beat it.
Divide it into parts and start rolling out very thin layers of dough.
Let them dry for about 30min to an hour. Then, roll the thin layer of
slightly dry dough into a roll and with a very sharp knife start cutting
the thin strips of the noodles while turning the roll around. You'll
have to separate them eventually. Some of them you may cook immediately
in salted boiling water, some you can leave to dry off for the future
and keep them in the jar or wherever.
When serving with bullion it is better for the homemade noodles to
be cooked separately from the soup.
Before serving add already cooked noodles to that clear bouillon.