Skewered Chicken with Noodles Recipe


Main Ingredient


 Broiler fryer chicken2
 Salt1 Teaspoon
 Sugar1⁄2 Teaspoon
 Parsley16 Ounce, washed and trimmed (Two 8 Ounce Bunch)
 Butter/Margarine2 Tablespoon
 Canned mushrooms4 Ounce (1 Can)
 Pepper1⁄4 Teaspoon
 Flour2 Tablespoon
 Cream3⁄4 Cup (12 tbs)
 Hot cooked noodles1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8206 Calories from Fat 4449

% Daily Value*

Total Fat 493 g758.7%

Saturated Fat 153.3 g766.6%

Trans Fat 0.1 g

Cholesterol 2457.7 mg

Sodium 4658.4 mg194.1%

Total Carbohydrates 303 g101.1%

Dietary Fiber 21 g83.9%

Sugars 70.8 g

Protein 603 g1206.3%

Vitamin A 871.3% Vitamin C 1085.6%

Calcium 139.2% Iron 330.5%

*Based on a 2000 Calorie diet


1. Rinse chickens inside and out with cold water; drain, then pat dry. Sprinkle insides with 1/2 teaspoon of the salt and sugar; place parsley in body cavities, packing in lightly. Skewer neck skin to back; twist wing tips flat against skewered neck skin; tie the legs to tails with string.
2. Brown in butter or margarine in a heavy kettle or Dutch oven; turn breast side up.
3. Drain liquid from mushrooms into a 1-cup measure; add water to make 3/4 cup; pour over chickens. Sprinkle with remaining 1/2 teaspoon salt and pepper; cover tightly. (Set mushrooms aside )
4. Simmer, basting several times with liquid in kettle, 1 hour and 15 minutes, or until tender. Remove from kettle and keep hot while making gravy.
5. Pour liquid from kettle into a 2-cup measure; let stand about a minute, or until fat rises to top, then skim off into a cup. Add water to liquid, if needed, to make 1 cup.
6. Measure 2 tablespoons of the fat and return to kettle; blend in flour; stir in the 1 cup liquid. Cook, stirring constantly, until gravy thickens and boils 1 minute. Stir in mushrooms and cream; heat slowly just to boiling. Darken with a few drops bottled gravy coloring, if you wish.
7. Spoon noodles into a heated large serving bowl. Take out skewers and cut string from chickens; arrange chickens on top of noodles; spoon gravy over all. Garnish with parsley, if you wish. Carve chickens into serving-size pieces.