Grandma's Chicken Fricassee with Noodles
|Stewing chicken||4 1⁄2 Pound, cut into pieces|
|Water/Enough to barely cover chicken||5 Cup (80 tbs)|
|Bouquet garni||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Wide egg noodles||8 Ounce, uncooked|
Place chicken in 4-quart saucepan or dutch oven; add water and seasonings.
Cover and simmer until chicken is fork-tender.
(Allow 2 to 3 hours; time will vary with the bird.) Add small quantity of hot water when necessary.
When chicken is tender remove pieces from broth; bone chicken, discard skin and cut into bite-size pieces.
Measure 5 cups of broth; add water if necessary to make the 5 cups.
Bring to a boil; gradually add noodles.
Boil and stir, uncovered, about 6 minutes or until noodles are tender.
Return chicken pieces to noodle mixture; heat and serve sprinkled with paprika.