Gobble, Gobble: Homemade Chicken Noodles, from Chef Cory Groom of Pappas Bros.
<span style=”color: #000000;”>In a Sicilian family like mine, you always have to have noodles of some sort – even on Thanksgiving. These are my favorite noodles and I still ask my mom to make them at any holiday dinner. When I have friends over to my home for any holiday dinner, they always ask, “Is your mom bringing her noodles?”
Mom’s Homemade Chicken Noodles
1½ cups flour
2 T. Water
2 T. olive oil
Slowly mix all ingredients in a small bowl until well mixed. (Be careful not to over-mix). Wrap in plastic wrap and place in refrigerator for approximately 30 minutes. You will then cut your mixture into 4 pieces, one piece at a time. Using a pasta machine to roll each piece of pasta, make sure your noodles are thick. Lastly, cut the noodles in fetticini-shaped pasta.
Hang dry for 1 hour.
2 gallons chicken broth
8 pounds chicken (legs and thighs)
2 medium yellow onions – chopped
3 medium carrots – chopped
3 stalks celery – chopped
4 cloves garlic – chopped
Rinse chicken under cold water and place in stockpot with chicken broth. Bring to a simmer. Using a ladle, skim off any foam that might float to the top. Add remaining vegetables to the broth and simmer for 2 hours. Strain Stock. Place the chicken and vegetables on a sheet tray and place in refrigerator to cool. Once cool enough to touch, de-bone the chicken. (making sure you get all the bones). Bring chicken stock to a boil, adding de-boned chicken and vegetables into boiling stock.
Now you put them together….Add your noodles (the ones you made first) and cook for 20 minutes or until noodles are al’dente. Let set for 5 minutes before serving. The noodles will soak up a lot of the broth, so you might want to have extra chicken broth. You want your noodles to be a little moist, but not like soup.
Cory Groom is the sous chef at Pappas Bros. Steakhouse in Dallas.