Chicken Stock (yields approximately 6 cups)
1 whole chicken (cut into large pieces) or 1 Family pack of chicken
5 quarts water
3 stalks celery, coarsely chopped
3 carrots, coarsely chopped
1 large yellow onion
1 T Kosher or sea salt
1 bay leaf
Spice Sachet (square of cheesecloth filled and tied)
3 garlic cloves, mashed
3 bay leaves, crumbled
1/2 t Black Peppercorns
1/2 t dried thyme
5 sprigs of parsley tied into a knot
3/4 cup semolina flour
3/4 cup unbleached white flour
1/2 t salt
2 fresh eggs at room temperature
6 cups chicken stock
3 stalks celery, diced
3 carrots, diced
1 large yellow onion, diced
1 t Kosher or sea salt
Fresh pasta noodles, cut into spoon-sized squares
3 cups chicken, hand torn into spoon-sized pieces
Generous amounts freshly ground black pepper and parsley for serving
PREPARATION & METHOD
In a large stock pot, bring all Chicken Stock ingredients (except spice sachet) to a boil, uncovered, for one hour. Remove chicken and debone. Refrigerate chicken. Place bones (withhold most of the skin) back into pot and simmer for three more hours. Thirty minutes before finishing, place spice sachet and parsley knot into pot. Cool, then strain stock of bones and debris. Use immediately or refrigerate for up to three days. May be frozen or pressure-canned.
Pour flour onto a clean, flat surface. With your hands, form a small well in the middle of the flour and salt. Crack two eggs and place, along with the water, inside the well. Slowly combine the flour and liquids. Knead ball of dough for ten minutes. When ready, the dough ball will be smooth and pliable. Next, rest beneath a damp towel for five more minutes. Cut the dough into six equal portions and feed through a pasta machine's rollers. Feed each portion five or six times (going from thick to thin settings,) until dough sheets are as thin as a whisper. If you're not using a pasta machine, roll the dough with a rolling pin until thin. With either method, cut the sheets with a sharp knife or pizza cutter into bite-sized pieces. Cook pasta immediately or place beneath a wet towel until ready to use.
In a medium sized pot, add strained chicken stock (approximately six cups.) Add diced vegetables and salt. Cook on medium high for thirty minutes, then add cooked chicken and pasta. Cook at a rolling boil for ten minutes or until noodles are soft. Serve with generous amounts of freshly ground pepper and torn fresh parsley.
Recipe and Photo Courtesy of:
The Paper Apron – a Food Blog
The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.