Gram's Chicken And Noodles

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (4 -5 lb) roasting chickens, giblets removed
• 14 cups chicken stock (112 ounces)
• 48 ounces water
• 2 chicken bouillon cubes
• 2 (16 ounce) packages frozen home style egg noodles (i use reames brand)
• salt and pepper, to taste

Recipe

• 1 in a large stockpot, place the whole chicken, the water, broth and bouillon cubes, and slowly bring to a light boil; boil, uncovered, for about 45 minutes - 1 hour, until chicken is done through but not yet falling off the bone.
• 2 remove chicken and set aside to cool a bit.
• 3 cool the broth and skim the fat off, i use a fat seperator for this, returning the de-fatted broth to the washed stockpot.
• 4 when chicken is cool enough to handle, but still warm, pull off the skin and seperate the meat from the bones, leaving chunks in good bite-sized pieces. set aside or refrigerate. at this point everything can be refrigerated and kept for 2 days.
• 5 bring stock to boil and add the thawed noodles, a handful at a time, and boil for about 45 minutes, stirring often to prevent them from sticking together. in this time the liquid will become thicker, like a gravy. if you feel you would like more liquid, add canned chicken broth to your taste.
• 6 it's ready to eat now, but i always keep it on the stove with the heat turned off for a couple hours to blend. reheat gently and serve.