Imagine my frustration when I had to pluck the rest of the feathers off of my chicken. Much grumbling was heard coming from the kitchen, and my lack of patience caused me to to just grab a knife. Instead of plucking each feather, I just skinned the rest of the chicken.
Finally I got my cleaned chicken into the pot of water, and let it start cooking. I had to get those noodles going. I love the simplicity of making egg noodles. I used 4-6 eggs, and then put as much milk into the mixture as I do eggs. If I use 4 eggs, I put 4 egg fulls of milk into the mixture. The only other thing to add is flour. I added enough to make it doughy.
The fun part came next as I rolled out the dough nice and flat. The problem starting rising again, though. See, I do not have counter space. It's just non-existent in my kitchen. My only option was to roll out the dough on my table.
Well, let's just say that it took many more mistakes before I finally got the dough to do what it needed to do. When it was flat, I rolled it up and sliced the noodles up.
I spread the noodles out to dry, and left them there all night.
After the chicken was finished cooking, I put it in the fridge. On Sunday I put the pot of chicken back on the stove. I added some chicken bouillon cubes, salt, and pepper for more flavor. Then I added the noodles and cooked it until the noodles were limp.
It smelled delicious. Now, for the faults...(In case you were starting to believe that I was a cooking genius!)The noodles, were still a little doughy, needing to have dried some more. I rather like my noodles a little doughy, but not everyone does. Also, the whole meal was a little bland. Even though I had put in the bouillon cubes and seasonings, it was still a little plain. Adding some more seasoning would have probably helped. All in all, I think the experiment was ok, although, I will never choose to cook with a whole chicken again.
No comments:
Post a Comment