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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3464843" data-attributes="member: 5412"><p>If in a hurry I use the frozen egg noodles. </p><p>First we use a whole fresh fryer and boil in a stockpot until it comes apart easily to shred the meat. </p><p>After fishing out the meat, and straining any possible small bones we refrigerate overnight and skim off the chicken fat the next day. </p><p>Bring the chicken stock to a rolling boil and add noodles still frozen. Keep a wooden spoon handy to stir occasionally. The noodles will stick to the bottom if not stirred. </p><p>When the noodles are al dente add onions, celery and shredded carrots along with the shredded chicken. </p><p>Add garlic, salt and pepper. We use the prepared garlic in a jar or the powdered. </p><p>When serving the crushed red pepper is added to taste. </p><p>I don’t measure anything either. Just add, taste, adjust and repeat.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3464843, member: 5412"] If in a hurry I use the frozen egg noodles. First we use a whole fresh fryer and boil in a stockpot until it comes apart easily to shred the meat. After fishing out the meat, and straining any possible small bones we refrigerate overnight and skim off the chicken fat the next day. Bring the chicken stock to a rolling boil and add noodles still frozen. Keep a wooden spoon handy to stir occasionally. The noodles will stick to the bottom if not stirred. When the noodles are al dente add onions, celery and shredded carrots along with the shredded chicken. Add garlic, salt and pepper. We use the prepared garlic in a jar or the powdered. When serving the crushed red pepper is added to taste. I don’t measure anything either. Just add, taste, adjust and repeat. [/QUOTE]
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