Name: Amish Chicken and Noodles (Elevated)
Prep time: 36 min
Cook time: 54 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Organic free-range chicken-bone-in, skin-on thighs; 1 tsp Maldon sea salt; 1/2 tsp Freshly ground black pepper; 2 cups 00 Flour; 3 Large organic egg yolks; 1 tbsp Olive oil; Pinch Salt; 8 cups Organic chicken stock; 1 Yellow onion-roughly chopped; 2 Organic carrots-roughly chopped; 2 Organic celery stalks-roughly chopped; 2 Bay leaves; 1 sprig Fresh rosemary; 1/2 cup Unsalted European-style butter; 1/2 cup 00 Flour; 1/2 cup Dry sherry; 3 cups Warm chicken stock (from Broth group); 1 cup Heavy cream; 1/4 tsp White pepper; Salt Maldon sea salt; 2 tbsp Fresh parsley-chopped

Recipe tier

Chicken
2 lbs 900 g Organic free-range chicken-bone-in, skin-on thighs
1 tsp 5 mL Maldon sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
Handmade Pasta
2 cups 240 g 00 Flour
3 3 Large organic egg yolks
1 tbsp 15 mL Olive oil
Pinch Pinch Salt
Broth
8 cups 1.9 L Organic chicken stock
1 1 Yellow onion-roughly chopped
2 2 Organic carrots-roughly chopped
2 2 Organic celery stalks-roughly chopped
2 2 Bay leaves
1 sprig 1 sprig Fresh rosemary
Sherry Cream Sauce
1/2 cup 120 mL Unsalted European-style butter
1/2 cup 60 g 00 Flour
1/2 cup 120 mL Dry sherry
3 cups 720 mL Warm chicken stock (from Broth group)
1 cup 240 mL Heavy cream
1/4 tsp 1.25 mL White pepper
Salt to taste Maldon sea salt
Garnish
2 tbsp 30 mL Fresh parsley-chopped

Equipment

Large pot
Medium saucepan
Whisk
Cutting board
Knife
Rolling pin
Pasta machine (optional)

Instructions

🎙️ Cook with voice coach

Season Chicken with Maldon sea salt and freshly ground black pepper.
Place Chicken in a large pot and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken, discarding skin and bones. Reserve 2 cups of the cooking liquid.
Prepare Handmade Pasta: Combine Flour and Salt in a bowl. Make a well in the center and add Egg Yolks and Olive Oil. Mix until a dough forms. Knead for 8-10 minutes, then let rest for 30 minutes. Roll out thinly and cut into wide noodles.
In a separate large pot, combine Broth ingredients and 6 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove bay leaves and rosemary sprig.
Prepare the Sherry Cream Sauce. In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, creating a roux.
Deglaze the pan with Sherry, scraping up any browned bits. Cook for 1 minute. Gradually whisk in Warm chicken stock until smooth. Bring to a simmer, then stir in Heavy cream and White pepper. Season with Maldon sea salt to taste.
Add shredded Chicken and reserved 2 cups of cooking liquid to the simmering broth. Bring to a gentle boil.
Add Handmade Pasta to the pot and cook for 3-5 minutes, or until al dente.
Stir in Sherry Cream Sauce and heat through. Garnish with Fresh Parsley and serve immediately.