recipe comes from Chef Brian Johnson who lives
in Eden Prairie, Minnesota. He has been in the
food service business for over twenty years, and
is currently working at General Mills for Aramark
as the Catering Chef. He graduated from French
Culinary School in the late 1980's and has since
worked at restaurants, country clubs, hotels and
a health spa.
whole roasting chicken
16 - 18 cups water
1 head of celery
3 large onions
4 cups dry egg noodles
1 tablespoon dry basil
1 teaspoon dry dill
1 teaspoon dry tarragon
1 teaspoon dry parsley
2 tablespoons salt
freshly ground black pepper to taste
the whole chicken in a large soup or stock pot
and cover with water. Heat over a medium flame
and bring to a boil, reduce heat to medium low
and cook for 50 minutes.
the chicken is cooking peel carrots and dice
into large chucks. Dice the onions and celery
into large chucks as well and reserve.
the chicken has finished cooking remove and
let cool for 10 minutes. You can keep the pot
of cooking water on the stove and continue to
cook on a medium flame.
the chicken has cooled clean the chicken and
reserve all the meat making sure to remove all
skin and fat.
all chicken bones and scrapes to the pot of
simmering water and cook for another 2 hours.
This will create your chicken stock, flavoring
two hours of cooking strain the chicken stock
into a large bowl and reserve.
out the stock pot and once again return to the
stove. Place your cut vegetables and seasonings
in the stock pot along with 1/4 cup of the chicken
stock and simmer for 20 minutes stirring often.
the vegetables have cooked add the remaining
chicken stock and increase the heat to medium.
Bring to a boil.
the soup is boiling add the dry egg noodles
and cook for 10 minutes.
add the cleaned chicken meat, reduce heat to
a simmer and adjust the seasonings if needed
with salt and pepper.
8 - 10