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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.

Serves 6

3 c. chicken broth, seasoned, including some chicken fat
pinch saffron
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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