I made stock last night and went about making chicken noodle soup, with real home-made noodles, today. Splendid.
It was all lovely and I am delighted to report our first go around with noodle making went well. Brian is better at the noodles. I over think it: fold 3 times? Why? Why 3, why not 2? Do I have to fold at all? Where's Alton Brown? Not Brian, he just quietly dusts, rolls and lays out perfect noodles.
For the record, an iPhone can take a flour dusting and live to tell the tale on the Typepad app.
Another tidbit; a younger chicken, typically from a rooster culling, purchased straight from the farm, is all white meat. Legs, thighs, all of it. It makes an amazing roaster and heavenly chicken noodle soup.
The recipe for a huge pot...
1/2 gallon chicken (homemade) stock
All of the cooked meat, pulled from the whole chicken (minus breasts. I cut those from the bird and will use them for something else) that was used to make stock last night.
2-3 cups chopped carrots and celery
1 heaping T flour
Sauté carrots and celery in melted butter. Add chicken. Add flour. Stir until you can't see flour. Add about 4 cups of the stock. It'll thicken a bit, then add the rest of the stock and reduce to simmer. Salt to taste. Cook noodles in separate pot, then transfer to soup.