Chicken Bott Boi - chicken

Method

• In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender.
• Remove meat from bones and set aside, discard bones.
• Add more water to the chicken broth to make about 3 1/2 quarts.
• Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
• In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes.
• Drain and set aside.
• Drop bott boi squares into simmering broth and cook until tender, about 15 minutes.
• Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste.
• Cook until heated through.
• Serve hot.
• Beat eggs and water together in a large bowl.
• Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed.
• Place dough on a floured surface and knead for 1 to 2 minutes.
• Divide the dough into 3 parts.
• Roll each part on a floured wooden surface in a rectangular shape as thin as you can.
• Use a wet towel underneath the board to keep it from slipping around.
• Add another cup of flour to the board if you needed
• Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.
• A viewer, who may not be a professional cook, provided this recipe.
• The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.