Ressipy

by Sheryl Morris

Ingredients

• 3 lb fryer chicken
• 1 tsp salt
• 1-2 quarts water
• 1 egg
• 2 Tablespoons milk
• 1 cup flour
• 1/2 tsp salt

Instructions

1. Remove giblets and wash chicken. Place in kettle with 1 tsp salt and cover with water.
2. Bring to boil and simmer 1 - 1 ½ hours.
3. Take chicken out of broth and set aside to cool.
4. In a mixing bowl, combine egg, milk, and salt. Add flour until stiff. Knead 1 minute.
5. Roll thin. Cut into noodles. (Easiest with pizza cutter.)
6. Drop noodles into boiling broth a few at a time, stirring occasionally.
7. Remove chicken from bones and skin and add to boiling broth.
8. Serve over mashed potatoes. Broth may be thickened with one part four/two parts water mixture a little at a time.