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Cooking the Chicken

I am always looking for a good excuse to use the nice Dutch oven
my folks gave to me,

1. This can be done a day ahead. Simmer the chicken in the Dutch oven with 3 to 4 quarts of water, the onion, bay leaf , peppercorns, garlic and cloves for 45 minutes until tender. On a note, I added some seasoning salt to pat the chicken with before I added the stock, I didn't put this in the ingredients because it is not traditional. I then browned the chicken just slightly to give the stock more color.

Strain and reserve the stock.
Pull the chicken off the bones and reserve to a bowl.

Here we have the Chicken, the chopped vegetables, potatoes ready to go and the noodles. George Moser sent me these nice colored noodles so I used those. See below how to make your noodles first.
The potatoes are chopped larger than the carrots so they will take approximately the same time to cook. It is ok for the potatoes to break down a bit as that helps thicken the stock.

The Noodles

1. Break the eggs into the bowl

2. Add the water and salt. This was my grandma's trick to fill the half egg shell with water. so her rule of thumb was to add a half egg shell of water per egg.

Add the flour a half cup at a time and mix it in.

If you are going to add your tomato or spinach powder you can add 1/2 cup of the powder.

Keep adding a little at a time until the dough starts to get stiff and pull away from the bowl.

Now put out on the board and add a little extra flour and work it in till it is stiff enough to roll out.

Roll out dough to a sheet about 1/4 inch thick. This is easiest to do when the dough is room temperature.

Cut the noodles into squares or strips. these are about 2 inches by 4 inches. Sprinkle some flour over these noodles until ready to use. You can also lay them on sheets and dry them.

Bring the stock to a simmer and add the carrots, onions, celery and potatoes.

Drizzle in a tablespoon or 2 of annato oil that you get from soaking the seeds in oil. The Penn Dutch like Saffron but I didn't have any. This is mainly for coloring the broth a nice yellow. The Saffron however adds a nice flavor.

Cover and simmer the stew for 30 to 45 minutes.

Take a potato and carrot out and check for tenderness.

When they are starting to get tender add the noodles. a little of the flour that clings to the noodles is fine. Stir the noodles as they fall in so they don't stick together. After they have been exposed to the heat for a 15 seconds they will be fine.

Now simmer for another 15 minutes until noodles are done and the stock has thickened.

Chop a small handful of parsley. Add half of it to the Pot Pie and gently stir in.

Top the Pot Pie with some of the chopped parsley for garnish.

Scoop out 1 cup or so of the chilled Pot Pie.

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