|
Instructions |
|
|
Cook chicken and onions in large pot in a good bit of water (at
least cover the chicken or more), about 1 hour until thoroughly
cooked. Cool chicken in broth. Remove chicken and remove
chicken meat and return to pot, discarding bones.
|
|
|
Peel and slice a medium bowl full of potatoes. Mix flour in a
bowl with water to create dough (about 2 cups of flour?) Enough
to make about a grapefruit size ball. Roll dough very thin and
cut with a paring knife into small squares . Need enough dough
for 2 circles when rolled out
|
|
|
Add bouillon (approx 2-3 pkts) to pot and bring to slow boil.
Layer alternately flour squares and potatoes until pot is full. Salt
and pepper to taste. Put lid on pot and cook, reducing heat a
bit, for 20 minutes. DO NOT OPEN LID.
|
|
|
|
|
Originally Submitted
2/3/2016
|