Chicken with noodles

CHICKEN WITH NOODLES

Ingredients

1 large chicken 1.5-2 kg

1 pound of noodles

300 g whipping cream 35% fat

200 g. grated Gouda cheese

200 g. grated Edam cheese

150 g. Feta cheese

1 pound white mushrooms

Salt, pepper,

A sprig of rosemary

1 TB coriander grains

30 g. margarine

 

Instructions

How to prepare the chicken

Wash the chicken thoroughly.

Remove the skin from the chicken. Do not use it in the food because it is full of fat.

Rub with salt and pepper the inside of the belly, and the bones of the chest.

Leave the meat with salt and pepper for 5 min and then rinse.

This procedure reduces the smell that the chicken has got from its offal.

 Put the chicken in a large pot.

Add water until it covers the chicken and reaches four centimeters above it.

Put in the pot salt, pepper, 1 sprig of rosemary and the coriander grains.

Put the pot over high heat to boil.

Just before boiling,  foam rises to the surface of the water.  

Collect the foam with a soup ladle and discard it to the trash.

After skimming the chicken, reduce the heat and let it cook uncovered for an hour.

The chicken is cooked when, unsticks from bones.

If it isn’t soft enough in an hour, let it boil longer.

With a slotted ladle take the chicken of the pan and put it in a serving platter.

Salt it lightly and leave it to cool.

Strain the broth of the chicken and pour it in a clean pot.

Put the pot with the broth in the freezer.

Leave it there as long as the fat of the broth needs to solidify.

When the broth is cool a layer of fat floats on its surface.

Remove with a spatula the fat and discard it in the trash.

Put again the pot in the refrigerator.

How to cook the noodles

Wash the mushrooms and cut them into thin slices.

Put a deep frying pan over high heat.

Place the margarine in the pan and stir it until it melts.

Put the mushrooms into the pan and salt the slightly.

Stir often until they soften and their color becomes light brown.

Remove them from the heat.

Cut the cheeses in the food processor.

Clean the meat of the chicken.

Remove the bones, the fat and the tendons and discard them in the trash.

Cut the cleaned meat into pieces that have the size of a gross almond.

Remove from the refrigerator the pan with the chicken broth.

Put in a large clean pot six cups of broth.

Place it over high heat and wait to boil.

Keep in the freezer the leftover broth for another recipe.

When it starts boiling, pour in the cream.

Again wait the broth to boil and then put in the noodles.

Stir the noodle often so they won’t stick.

Let the noodles cook for eight minutes.

The noodles should not stick, they should be slightly uncooked. .

Put in the noodle half of the cheese and all the mushrooms.

Let the noodles boil two more minutes.

 Remove from heat.

Stir in the noodles the trimmed pieces of chicken.

The noodles should not be too dry.

If it seems to you that they have absorbed all their broth, add a cup of broth.

Use a deep ovenproof dish or deep pan.

The Pyrex must have dimensions 36CH24CH7 centimeters.

Put the noodles in this dish and stir so the ingredients mix well.

Spread the noodles evenly in the pan.

Sprinkle the surface of the food with the remaining cheese.

Put the Pyrex in the bottom rack of the oven.

Bake for 30 minutes at 200 degrees Celsius.

After that time open the oven and check.

If you see that the noodles on the top are dried, use a spatula an turn them upside down.

Look, if the cheese has melted. If not, wait until it melts.

Once the cheese melts remove immediately the noodles from the oven.

Open the oven door and leave it to cool slightly.

Cover the noodles with foil and put them in the oven again.

This way they will keep warm until served, but will not dry out.