- 2 whole organic young chickens – 2 or 3 pounds each
- 1 cup flat parsley, rough chopped
- 1 bag of carrots, about 7 or 8 peeled and chopped
- 4 or 5 celery stocks washed and chopped
- 20 cups of water (filtered or bottled)
- 1 whole onion peeled
- 5 garlic cloves peeled and crushed
- 2 1/2 tablespoon kosher salt
- 2 teaspoon black pepper
Noodles from Scratch
- 3 Eggs
- 2 3/4 Flour
- 2 tsp Salt
- 1 Cup of Milk
Unwrap and rinse the chickens. Make sure to take out any of the innards from the chickens. Most come with neck and livers inside, discard them. In a very large stock pot, (12 plus quarts) add the chickens, crushed garlic and the peeled yellow onion. Bring to a boil. Once it reaches a boil, simmer for 1 1/2 to 2 hours.
Meanwhile use this time to peel and chop all of your veggies, setting them aside in a bowl.
After simmering for an 1 1/2 to 2 hours, remove and discard the onion. Remove the chickens and set aside to cool. Add your bowl of chopped veg and bring the stock back to a boil. Lower the heat and simmer the veggies and stock for about 30 minutes until the veggies are soft.
Once the chickens have cooled, carefully separate the chicken from the bones making sure to discard any funky pieces. Tear apart the chicken into small pieces with your hands. This will ensure that you have removed all of the bones and inedible pieces of chicken. Add the chicken back into the soup with the vegetables. Now for the noodles.
Noodles From Scratch –
Making the noodles (Country Noodles also sometimes called Spaetzle) from scratch is the most time consuming piece of the recipe. Up until this point we’ve chopped a few veggies and waited for time to pass. In a separate pot bring 4 quarts of water to a boil, salt the water with about 1 Tbsp kosher salt. In a bowl, combine the eggs, milk, salt and flour. Mix until smooth.
On a clean flat cutting board pour 1/3 of the noodle batter onto the cutting board. Use a butter knife to evenly spread the batter across half of the cutting board up to one edge. While holding the cutting board over the pot of boiling water, use the butter knife to shuck (or scrape) small, even amounts of the batter into the water. Have fun with the size of your noodles, tailoring them to the size you like. Cook the noodles in batches, making sure the water continues to boil.
As the noodles rise to the top they are done cooking and can be transferred to the chicken soup with a slotted spoon or a spider. The noodles cook fast, in about 30 to 60 seconds depending on how large they are. Repeat and continue this process until no batter remains and all of the noodles have made their way into the stock pot full of soup.
Last week my Mom was raving about a dish she cooked for her and my Dad for dinner, Chicken Marsala. She was going on and on about how great it was. So I thought heck, email me the recipe and I will try it. Growing up, cooking with my Mom we never used a recipe and she rarely wrote anything down, we cooked to taste. The same is true to this day. As you can imagine this causes some major issues when you try to get a recipe from her. How do I make your Chicken Marsala Mom? “You add some of this and a little of that.” Never does she give exact measurements, it’s just not how she cooks. Honestly it’s not really how I cook either, but I’m working on that. Blogging equals sharing, right? My Mom tells stories of cooking with her Grandmother, who didn’t use a recipe or exact measurements either. My great Grandmother would tell my mom to add a pinch or point to the palm of her hand to reference a measurement… Yes real exact. My Mom passed that same style of cooking down to me. A few palms, a few pinches and a list of ingredients, the inspiration for my Mom’s Chicken Marsala recipe. The measurements… left to me to decipher.
What I love about this chicken Marsala recipe is the big meaty mushrooms and the kick you get from the chili powder. The chicken is also just dredged in flour with no heavy batter. I would recommend serving this dish with mashed potatoes.
Mom’s Chicken Marsala –
3 Boneless Chicken Breast Butterflied
2 Cups Chicken Stock
1 ½ Cup Marsala Wine
1 lbs sliced mushrooms
2 Tablespoons Butter
4 Tablespoons Olive Oil
Salt & Pepper
You are going to start by butterflying the chicken, but instead of keeping the butterflied chicken as one piece you are going to cut them into two pieces. What you want is thin pieces of chicken, hence the reason for butterflying the chicken. With your chicken sliced thin you are going to season the chicken with salt & pepper, onion powder, oregano and the chili powder. You want just a light dusting of each of the spices on the chicken. Don’t over do it with the chili powder unless you want a lot of kick!
In a frying pan heat your olive oil and 1 tbs of butter over medium. Drudge the chicken in flour on both sides shaking off the excess. Add your chicken and cook until browned on both side and cooked through. Remove your chicken from the pan and add your 1 lbs of sliced mushrooms. Add a little salt and cook for several minutes until the mushrooms are cooked down. Remove the mushrooms from the pan.
Add the 2 cups of chicken stock to the pan after removing the mushrooms and bring to a boil. Deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Add your Marsala wine and reduce the liquid by half. Once reduced, add the remaining 1 tbsp of butter and check the seasoning. You may need to add salt & pepper (See Chefs Note Below). Add the chicken and mushrooms back to the pan and toss in the Marsala sauce. Plate and enjoy!
Chefs Note – If the Marsala sauce is not sweet enough you can add a little honey or sugar, whichever you have.