TZUTC: -0400   
   MSGID: 35021.fido-recipes@1:3634/12 2af6db65   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Amish Chicken & Noodles   
    Categories: Poultry, Herbs, Pasta   
         Yield: 8 servings   
       
         4 lb Broiler/fryer chicken   
         2 tb Chicken bouillon granules   
         2 tb Butter   
         6    Bay leaves   
        12 oz Home-style egg noodles   
       3/4 ts Salt   
       1/2 ts Pepper   
       
     Place the chicken in a large stockpot or Dutch oven   
     (make sure the giblets are removed) and add enough water   
     to cover the chicken entirely. This will ensure even   
     cooking and that the flavoring can seep into all surface   
     areas.   
        
     Next, stir in the flavor: bouillon, butter and bay   
     leaves. Slowly bring to a boil. Once there, reduce the   
     heat and simmer, covered, until the chicken is   
     tender-roughly 1 to 1 1/2 hours. Of course, the longer   
     it simmers, the more flavor your broth will have.   
        
     Remove the chicken from the pot and allow to cool   
     slightly on a cutting board. Next, strain the broth   
     through a cheesecloth-lined colander. Skim and discard   
     any fat that’s left floating on top.   
        
     Remove the chicken meat from the bones and shred or cut   
     into bite-sized pieces. You’ll want chicken in each bite   
     of the final dish, so smaller pieces will allow it to   
     disperse more evenly. Discard the bones.   
        
     Return 4 cups of broth to the pot (save remaining broth   
     for a future recipe and for reheating leftovers) and   
     bring it to a boil. Then stir in the egg noodles. Reduce   
     the heat and cover the pot. Simmer until the noodles are   
     tender and most of the liquid is absorbed, about 12-15   
     minutes.   
        
     Now that most of your liquid has been absorbed, add the   
     chicken to the pot and season with salt and pepper.   
     Garnish with a little parsley for a pop of color, if   
     desired.   
        
     Jill Schildhouse, Pisgah Switch, Illinois   
        
     Makes:  8 servings.   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "We have met the enemy and he is us." - Pogo Possum   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 10/0 1 18/0 200 50/109 80/1 90/1 103/1 705 105/81 106/201   
   SEEN-BY: 123/0 25 160 180 200 755 3001 124/5016 128/260 135/115 153/7715   
   SEEN-BY: 214/22 218/0 1 215 601 700 720 810 840 850 860 870 880 900   
   SEEN-BY: 218/930 220/6 221/1 6 222/2 226/30 227/114 229/110 112 113   
   SEEN-BY: 229/206 300 317 426 428 470 664 700 240/1120 250/1 266/512   
   SEEN-BY: 282/1038 291/111 301/1 113 320/219 322/757 335/364 341/66   
   SEEN-BY: 342/200 396/45 460/58 467/888 712/848 1321 2320/105 3634/0   
   SEEN-BY: 3634/12 56 57 58 5001/100 5005/49 5020/400 830 1042 4441   
   SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444   
   PATH: 3634/12 5020/1042 301/1 218/700 229/426