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This page created 02/02/05 last updated 02/02/05
Kaaren's Chicken Paprikash
Ingredients
- 4lb Chicken Pieces (of any variety)
- 1 lb Chicken Gizzards (stomachs and hearts, no livers)
- 3 Cubes Chicken Bouillon
- 5-6 Tablespoons Paprika
Instructions
Place the frozen chicken pieces, frozen chicken gizzards, and three cubes of chicken bouillon in a large pot of water. Cook very very slowly on the lowest heat possible on your stove. After a few hours add some paprika to the water (probably about 5 or 6 tablespoons). Then you make egg noodles.
Homemade Egg Noodles
(one serving)
Ingredients
- 1 cup flour
- Pinch of salt, (or garlic salt and paprika)
- 1 Egg
- 3 Tablespoons oil
- Water to moisten
Instructions
About a half hour before you want to eat, you make noodles. You mix the ingredients together. (The salt is very important because otherwise the noodles are very bland BTW) (I also tend to mix in either garlic salt or paprika with the flour). Mix with a spoon but don't mix it TOO hard. Then squish it with your hands to mix it better, making sure there isn't any leftover flour. Only add enough water to make sure the flour is all saturated.
I tend to make three servings worth because I really enjoy the noodles. By the way- my mom taught me a special way to mix everything. In the center of the flour, dig out a circular hole. Put all the liquid ingredients into the center and mix outward from there.
When you look over at the pot of water it should be boiling, because you've turned up the heat, you take a spoon and scoop out a spoonful of noodle dough and dip it into the boiling water until the noodle falls off (sometimes you need to encourage them). Keep doing this until you run out of batter. When they are all floating on the top, rather then sitting on the bottom, your noodles are cooked and you can eat.
Put your portion on a plate and sprinkle it with paprika, salt to taste and garlic salt if you want it. (drool- now I want to make it for dinner but it's too late in the day to start it for today.)