Pennsylvania Dutch Chicken Recipe
Would you like to try the best Pennsylvania Dutch Chicken recipe? Stock up on plenty of bags of Chicken as you will want to make this Pennsylvania Dutch Chicken time and again. You can serve Pennsylvania Dutch Chicken as a yummy Main Dish. Once you try out this Pennsylvania Dutch Chicken recipe, don't forget to inform me what you think about it .
Ingredients
1 (4- or 5-pound) cut-up stewing hen or chicken
2 medium onions, quartered
2 celery ribs with leaves, quartered
2 carrots, quartered
1/2 cup parsley sprigs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/2 pound fresh pasta sheets or broad egg noodles
2 cups frozen mixed vegetables
Directions
1. In a large stockpot, place chicken, onions, celery, carrots, parsley, salt, pepper, and enough water to cover by 1 inch, about 4 quarts. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 1 hour. Add additional water if needed to keep chicken and vegetables covered.
2. Strain soup, reserving chicken and broth separately; discard vegetables and parsley. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off and discard congealed fat.
3. At serving time, in a large pot, bring degreased chicken stock and dill to a boil. If using pasta sheets, cut into 3x1/2-inch strips. Add fresh or dried noodles and frozen vegetables to boiling broth. Boil until noodles are tender, about 2 minutes for fresh or about 7 minutes for dried. Return chicken to pot and heat through, about 2 minutes.
2. Strain soup, reserving chicken and broth separately; discard vegetables and parsley. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off and discard congealed fat.
3. At serving time, in a large pot, bring degreased chicken stock and dill to a boil. If using pasta sheets, cut into 3x1/2-inch strips. Add fresh or dried noodles and frozen vegetables to boiling broth. Boil until noodles are tender, about 2 minutes for fresh or about 7 minutes for dried. Return chicken to pot and heat through, about 2 minutes.
