- small chicken
- salt, pepper
- few carrots and celery
- store bought noodles
[Question to Dietrich Family: What kind of noodles?]
- Boil a small chicken an hour or so.
- Don’t boil on a high heat — just enough to keep it bubbling.
- While chicken is cooking, add salt, pepper and onion to it somewhere along the line
- Chicken can be put on a something in oven to keep warm
- Then you just add a few cut-up carrots, celery.
- Boil store bought noodles in separate water — drain water into sink and add noodles to broth.
That’s it. If you want you could make homemade noodles.
Six hours ideally. 1 to 1.5 hours minimally.
- 3-4 pound chicken
- dressing/stuffing optional
- Wash chicken quickly and make sure all insides have been taken out.
- Add salt, pepper and onion and put into a greased oven dish.
- Cook in a slow oven.
- Roasts and fowl should cook at 300 degrees (at least) for 1st half hr to kill any bacteria that could be present
- Lower to just below 300 degrees for at least six hours — makes it very tender and juicy.
- You could cook faster at 350 degrees for 1 to 1.5 hours if necessary.
If you want to add dressing [stuffing], the method is the same, but mix dressing and fill chicken’s cavity before cooking.