Sunday, January 4, 2009

Peggy Lu's Chicken and Noodles

I asked people what their idea of comfort food was.
Took a bit of a poll on FaceBook.  The answers were 
all over the place. Comfort food is a very personal thing I've learned.
There's not necessarily a most popular, everyone has their own idea of comfort. 

I was thinking about what I want when I want comfort food,
it varies depending on the day.  
Chicken and dumplings just sounds good to me.




After seeing her post and salivating a bit
I decided this was going to be Sunday night dinner.
Most of this recipe is HERS.
Credit where credit due.
I'm not the best at following recipes to the T.
And this was no exception.
Now her base recipe is excellent,
my changes happened because I was out of one or two things
and needed to improvise.



152




Chicken Broth
1 - 5lb stewing chicken (I use chicken breasts now so I can skip the stripping part)
1 ½ qts. Water (I use vegetable or chicken broth)
2 tsp. salt
1 onion (mine is sans onion, I was out, go figure)
1 carrot
1 branch celery
Place chicken in large kettle,
add water, salt, onion, carrot & celery
(leave these in large pieces - they’re only for flavoring and you‘re going to strain them out).
 
 029
Simmer covered until tender.
(3 - 3 ½ hrs. for a whole chicken … about I hr. for frozen skinless/boneless chicken breasts)
Remove chicken, cool, strip into large pieces.
Strain veggies from broth.
Refrigerate chicken & broth when cool.






Egg Noodles
3 egg yolks
1 whole egg
3 tsp. cold water (I ended up using about 6 Tbs.)
1 tsp. salt
2 cups of flour




Beat yolks and egg well. Beat in water & salt
Measure flour. Stir in with spoon. Dough is stiff, knead in last of flour
Dough is stiff, knead in last of flour. Divide into 3 parts.
Roll each piece as thin as possible on lightly floured surface.

078

Cut into strips.

109

Allow to dry before using.
I happen to have a pasta rack, mostly it collects dust.
Was happy to be able to use it.
At one time I thought I was going to
make home made pasta regularly.
yeh.
no.



117121127


Here's where I went my own way:

I melted about 3/4 of a stick of butter, added a half cup flour.
This is called a roux.
The reason behind this method is to cook the flour in the butter
so it doesn't taste pasty which is what sometimes
happens when flour is added to liquid.
Typically it's equal parts flour to butter.

I then added the chicken broth, stirring as it thickened.

Peggy used food coloring,
I didn't have any.
I thought what would give this a yellow color.
Saffron. Tumeric. Curry.
I chose Curry.
I used about an 1/4 tsp.

Curry imparts a rather strong flavor,
better to add less than to over season.
The only other thing I added to this was pepper.

I'm also a smeller.
I season by smell.
Instead of onion or celery salt/powder,
I took three stalks of celery and thru them in for additional flavor.
(is it stalks or ribs. ha. I dunno.)

I was short for chicken stock,
so once my broth started to thicken,
I added the noodles and the chicken.
hey that rhymed. HA!
Let it simmer for about 35 minutes with the cover on.


188a



Miss Peggy I can't thank you enough.
I have never successfully made egg noodles.
These were PERFECT! In fact this is one of my new favorite comfort foods.
I hope I did your recipe justice!



138


hey...what's dinner without dessert?

153


new york vanilla ice cream.
One of my fav's.
My grandpa used to make these
and of course they were called Grandpa Specials.

More comfort food.
ha.


How'd I do Miss Peggy Lu?





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3 comments:

Sans Souci said...

Gorgeous as always, diving into those bowls!

Sandie Lee said...

Once upon a time, when I still cooked, I'd make my roux in large batches and store it in the fridge. Can save a bunch of time, and doesn't make you wince at all those recipes that call for a roux.

I know ... a cooking tip from me probably just made you faint. Get up off the floor. You got things to do. ha

Peggy said...

whoo-who my recipe's famous ... you did great. lol

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