2 quarts water
1 large chicken, cleaned and cut up (leave skin on)
3 stalks celery, chopped
1 medium onion, chopped
2 tablespoons butter
Salt and pepper
2 cups flour
½ cup solid vegetable shortening
½ teaspoon salt
Cold water
In a large dutch oven bring 2 quarts of water containing chicken, celery, onion, and butter to a boil. Cover the pot and simmer untilthe chicken is tender. Add salt and pepper to taste. Remove the chicken pieces and set aside, covering to keep hot.
In a large bowl, mix the flour, shortening, salt and cold water — adding one tablespoon of water at a time as you would in making a pie shell — until a stiff dough is formed. Roll out the dough onto a floured surface, again as you would for a pie shell. Cut into strips 2 inches long and as thin as possible.
Bring the stock to a boil and stretch the strips as you drop them into the liquid. Cook uncovered for 10 to 15 minutes.
Yield: 4 to 6 servings.
