Thanksgiving Tradition

It's food, of course.

Twenty-five years ago or so, I was eating at my sister's mother-in-law's and asked her for the recipe for the beef noodles she had.  She told me it was actually an Amish recipe.

My first try I had a pot full of chicken broth and didn't realize that the broth should actually be boiling before you drop the noodles.  They lanquished there in one big lump.  I caught on pretty quickly

Since that time my chicken and noodles have become a family tradition.  We have tried to keep all other family gatherings less hectic, but come Thanksgiving it's a must that I make the chicken and noodles.  As my nieces and nephews have grown into adults, the amount I need to make has grown disportionately. 

I've decided to share the recipe with the world.  OK, I know the world won't read my post, but I know my mom at least does.  You're there, right mom?  Mom?

Anyway.   Here goes.  The BIG secret?   Home made chicken broth. 

DON'T start with this stuff.

You have to use this.

Please don't tell me how unhealthy the chicken fat is, this is old fashioned cooking.  Like food made back in the day when women looked like my grandma. 

My Grandma

Back in the day when women were not made to look like this.

This is real food.  So, just don't eat it everyday.  This IS Thanksgiving afterall.

Since this takes hours, I normally make the chicken broth a few weeks ahead of time and freeze it along with all the chicken I have picked off the bones.  With the amount I need to make these days, I sometimes do this in bunches, at least 4 chickens or what I would call "equivalent" chickens.   You don't need four whole chickens, but at least several chicken breasts and lots of bony chicken parts that will provide you with alot of good brothy juice.  I dig out my way-too-expensive-but-I-don't-regret-a-penny Pampered Chef roaster and throw all the cut up chicken into it along with a few inches of water.  Then it bakes for three, four hours until the chicken falls off the bone.  Pick the meat and put in in one ziploc bag and strain the wonderful broth into one or two others.  The skin and bones go back into the pan with more water and extract the last drop of broth possible with another couple of hours. 

I prefer to make the noodles on Thanksgiving, but fighting for premium stove space isn't always practical, so I resort to making and cooking the noodles the night before.  That also carries some risk.  Mainly because at least half of our crew is usually onsite the night before, which means that it's nearly impossible to keep from losing at least a third of your work the night before as the vultures hover over the noodles, circling until they are officially done. 

The Recipe:

                     Serves 4                Serves a crowd

Egg Yolks            2                        14
Milk                    3T                      1 1/8 cup (wait to add all in case the consistency needs adjusting)
Salt                     1t                        2T 2t

Mix together

Crisco                  1t                       2T 2t   (cut into small bits in the mixture with a couple forks)

Flour                    2/3 c                  4 2/3c
Baking Powder    1/2 t                   1T 1/2t

Mix all together.  Should be somewhat moist.  Don't overwork.


I throw alot of flour onto waxed paper and flatten a handful of dough out.  Roll to about 1/4 inch thick, flouring liberally.  I cut the noodles into small thin strips and pile them onto the side while I roll out the remaining dough.

The chicken and broth should be boiling hot in a good heavy pot.  HA, wish someone had told me that the first time.  Drop the noodles in a few handfuls at a time while stirring to keep from sticking together.  Add more when the noodles appear separated and the broth looks nearly ready to boil.  Turn the heat to low or medium after all noodles are in and stir often to avoid sticking. 


LOTS of pepper.  And don't forget the salt.  A good 30 minutes or so later that's all there is to it.

This time tomorrow they should be ready.  Come on over.