"If the Amish
make it, you'll find it at Amish Pleasures."
Chicken with Saffron Noodles
| In a
2-quart saucepan heat the chicken stock, saffron, and herbs until
boiling. Check for seasoning. Add approximately 12 t. salt and 1/8 t. of
pepper if needed. At boiling point add the noodles. Chicken fat will
help to keep the noodles from sticking together. If broth is fat-free,
add 1 t. butter. Cook over medium heat for 7 minutes. Add the diced
chicken and continue to cook until noodles are tender. Serve in heated
vegetable dish and top with Browned Butter Crumbs.
Browned Butter Crumbs for topping: Melt the butter in a
large pan over medium-low heat. After it has melted, stir occasionally
until the butter begins to brown. Be sure to remove from the heat before
it burns, or it will lose its flavor. I should be a rich nut-brown
color. Add the bread crumbs and mix.
c. chicken broth, seasoned, including some chicken fat
1/2 t. chopped fresh thyme
1 t. chopped fresh chives
1 t. chopped fresh or pinch dried rosemary
1/2 lb. egg noodles
1 c. diced cooked chicken
Browned Butter Crumbs for topping:
1/2 lb. butter
2 cups dry bread crumbs
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
$17.95. Add To Cart
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