- 1 3-4 pound whole chicken
- 1-2 teaspoons kosher salt
- 2 cups all purpose flour
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- Fresh parsley, for garnish
- Remove giblets from the chicken. Rinse under cold water and place in a Dutch oven or heavy saucepan over medium high heat. Add enough water to cover, and a teaspoon or two of kosher salt.
- Bring pot to a boil, reduce heat to a simmer, and allow chicken to simmer for about an hour, or until tender. As the chicken cooks, skim any foam from the broth and discard.
- In a large mixing bowl, mix the flour and additional teaspoon of salt. Add the vegetable oil and eggs, stirring well to make a stiff dough. Knead dough for about 10 minutes or until smooth and elastic. Cover dough and allow it to rest about 10 minutes.
- Divide dough in half. On a lightly floured surface roll each dough half to about 1/8 inch thick. Sprinkle the dough with flour on top, lightly roll it into a cylinder, and cut ½ inch wide noodles from the roll. Toss noodles lightly with additional flour to prevent them from sticking together. Repeat with second half of the dough.
- Remove the chicken from the broth and allow it to cool for about 10-15 minutes, or until cool enough to handle. Remove the skin and pick the meat from the bones. Shred the chicken and return the meat to the broth.
- Bring the broth back to a boil, drop in the fresh noodles a few at a time, and allow to simmer for about 10 minutes or until noodles are tender. Sprinkle with fresh parsley and serve.