Homemade Chicken Noodles

Today is my daughter Hannah's 12th birthday.  My kids always request a meal for their special day.  Today, Hannah wanted chicken noodles.  

We started with a triple batch of noodles. 

So it's this recipe times three.  You can do it by hand, but I'm lazy, so I do it in the food processor in 3 batches. 

Noodles

1 2/3 cup flour

2Tb butter

1tsp salt

2 eggs

4Tb  1/2 & 1/2

Mix flour, butter, salt  in food processor.  Beat eggs & 1/2 & 1/2, then add to food processor. 

Setting 5 on noodle roller. 

Then we lay the noodles out on the table, cut into strips, and let dry. 

While that is drying, I have the chicken bone broth thawing, along with the chicken thighs that will be cooked in the chicken broth.  

Heat the broth with the thighs (or whatever pieces you want) and bring to a boil then simmer until fully cooked, about an hour. 

Remove chicken and cool.  Then remove meat, chop, and set aside.  

Bring liquid to boiling and add noodles.  Cook 15-20 minutes, until al dente.  If you want thickened, mix 1/4 cup softened butter with 1/4 flour.  Add to liquid and stir until liquid boils.  Add chicken and serve. 

Chicken Bone Broth

Oh! There is possibly nothing lovelier than the aroma of chicken stock simmering in a crockpot. 24 hours of delicious anticipation. Dreaming of all the recipes you can add create with the stock. Or save it for drinking when you are sick. Everyone knows how good homemade chicken bone broth is for you.

Anytime I bake chicken or turkey I will save the bones, skin, and meat that I didn't pick from the bones. I just put it in a zip-top bag and throw it in the freezer until I'm ready to make my bone broth. This week I am cleaning out my freezer. Today I started my chicken bone broth. When it is done, I will pull my turkey bones from Thanksgiving and make the broth from that.

Here's the pot after 24 hours of cooking.



Chicken Bone Broth

Bones, skin, and any meat left on the carcass of 2 chickens
Enough water to cover
Celery leaves, one onion - quartered, 3 garlic cloves - halved, and carrots (optional)

Put chicken carcass in a crockpot. Add leaves of celery, onion, garlic, and carrots if desired. Add enough water to cover. Set to Low. Cook 24-48 hours. Add more water if it gets below the bone level. When the bones are brittle and break apart easily, the marrow should be cooked into the broth. It is done. Strain the broth through a fine strainer. Be watchful of any tiny bones that might get through if you use a strainer with slits or larger holes. I use a fine wire mesh strainer to prevent that.

You can now drink it, use it for cooking, or store it long term in the freezer.


*To store long term, put it in zip-top baggies (maybe even double bag to prevent leaking) and freeze. Make sure you burp as much air from the bags as possible before freezing. Lay flat and they will easily stack on top of one another.

Coconut Curry Chicken

I was trying to figure out what to cook for our family in our crockpot. As I flipped through a slow cooker book I checked out from the library, I came across this recipe. It looked so good. I had to double it, as I'm feeding a large crowd daily in our family.

It was very good. However, I felt it needed more salt and spice. We added some soy sauce when eating, which took care of the salt. I'm a spice fan. Next time I'll add red pepper oil or spicy curry paste. I will make this again.


Coconut Curry Chicken

1/2 cup flour
1/2 tsp salt
1/2 tsp freshly ground pepper
12 skinless chicken thighs
1 Tbsp vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 Tbsp curry powder
1/2 cup chicken stock
1 can (14 oz) coconut milk
4 carrots, peeled and sliced
1 can (19 oz) chickpeas, drained and rinsed
1 cup fresh or frozen snow or green peas (thawed if frozen)
1 Granny Smith apple, unpeeled, cut into 1 inch chunks
1 cup plain yogurt
1/2 cup cashews
1/4 cup shredded sweetened coconut, toasted

1. In a heavy plastic bag, combine flour, salt, and pepper. In batches, add chicken thighs to flour mixture and toss to coat. Place chicken in slow cooker, reserving excess flour.

2. In large skillet, heat oil over med-high heat. Add onions, garlic, and curry powder. Cook, stirring, for 3 minutes, or until onions are translucent and fragrant. Sprinkle with reserved seasoned flour and cook, stirring, for 1 minute.

3. Stir in stock and coconut milk with onion mixture, and bring to boil. Add carrots and chickpeas. Mix well and pour over chicken in slow cooker.

4. Cover and cook Low for 5-7 hours, or on High for 2 1/2-4 hours, until juices run clear when chicken is pierced with a fork, vegetables are tender, and curry is bubbling.

5. Stir in green peas, apple, and yogurt. Cover and cook on High for 15-20 minutes longer, or until warmed through. Serve garnished with cashews and toasted coconut.

Serve over rice.

Serves 6

From "300 slow cooker favorites"