Homemade Noodles with Spatchcocked and Roasted Chicken! An awesome traditional hearty meal. Egg noodles may take some extra time, but the dough comes together quickly and easily. You can dry them in a couple hours or overnight. Or make ahead and keep in refrigerator up to a week.
Prep Time:2 hours
Cook Time:1 hour
Total Time:3 hours
Yield:8 servings 1x
For the Noodles:
2 c AP Flour
3 egg yolks
2 t Salt
4–8 T Water
For the Chicken:
1 3 1/2-4 1/2 lb Chicken
Salt and Pepper
Optional, for thickening the broth:
3–4 T AP Flour, to with 2-3 T water
Make the Noodles:
In a medium-to-large bowl, place the flour. Make a well in the flour. Into the well, place the egg yolks, egg, and salt. Mix thoroughly to incorporate all ingredients.
Spoon in the water, a tablespoon at a time, until dough is stiff, but easy to roll out. For me, this usually takes 5-6 Tablespoons of water, but use your own judgment. Form the dough into a ball, then place on a well-floured work surface. Divide the dough into 4 equal-ish parts.
One at a time, roll out a section of dough into a large, paper-thin rectangle, about 12×18 inches. Keep the remaining dough pieces covered with a tea towel. You will know if the dough is thin enough if you can sort of see the surface underneath the dough when looking at the rectangle.
Dust the rectangle with a bit of flour, then fold the dough into thirds, as if folding a letter, but in the long direction. You should end up with a long rectangle, loosely folded, of about 4×18 inches.
Cut crosswise into strips 1/8”-1/4” thick for narrow or wide noodles, respectively. Unfold each noodle onto a large flour-covered surface to dry.
Repeat with remaining 3 sections of dough. Let noodles dry, at least 2 hours. Then break into smaller pieces.
Spatchcock The Chicken: (or purchase a roasted chicken and shred the meat, and cook noodles in a box or two of chicken broth)
Preheat oven to 400F.
First, using a sharp knife or cleaver, cut the backbone out of the chicken. Holding the chicken upright, with the neck of the chicken facing up and in front of you, slice the backbone by making downward cuts 1/2-3/4” to the each side of the backbone.
On a rimmed pan big enough to hold the chicken, spread the chicken apart, so the inside of the chicken is facing down. Then press with your palm to flatten the chicken breast as much as possible, so the most chicken makes contact with the roasting pan. (Feel free to press as hard as you can, it’s ok to break the breastbone.
Sprinkle both sides with salt and pepper. Roast 45 minutes, or until internal temperature of the thigh meat reaches 160F.
Place the backbone, neck and giblets into a large pan of water. Add 1 T salt, 1 t pepper, and heat to boiling, then reduce to simmer. Simmer 30 minutes and up to several hours. Season with salt and pepper to taste.
Assemble the Dish
When chicken is done, let cool a bit before shredding. The meat should easily come off the bones and shred.
Remove giblets and bones from the broth. Bring the broth to a boil, drop the dried noodles into the water and cook 2-3 minutes. If you want to thicken the broth like we do, mix 3-4 tablespoons of flour with a few tablespoons water and pour into the mix at this point. The broth will thicken and continue to cook the noodles over the next 3-5 minutes. You may want to ladle out some of the broth if it seems more than you want for the final dish. Noodles should cook 5-7 minutes total. (Test them to make sure they don’t overcook!)
Salt and pepper to taste. Add the shredded chicken. Mix together and serve.