EGG NOODLES WITH GRAVY RECIPES

Steps:

• Day before, bake chicken for dinner, Saving dripping from the baking pan and all that is left of the chicken for the following recipe. Keep drippings and cut up meat. Place meat in refrigerator overnight with the drippings so you can scrape off the grease in the morning that gathers on the top.
• Next day scrape off any fat and warm the drippings and meat pieces, and broth in a large soup pot over medium-low-Cook and let simmer . Make the noodles.
• Noodles: Put flour and salt in a large bowl, add the 3 egg yolks and the 1 whole egg. Drizzle with the cold water. Stir with a spoon until blended then by hand until it can form a ball( you may need to drizzle a 1/4 cup more water)
• Cut ball in quarters. Roll each piece on a flat floured surface. Flip and roll- keep adding flour to surface- you don't want a sticky dough. It needs to be dry and dusted with flour. When it is thin cut small noodles( about 5 or 6 inches long and 1/4 inch wide and about 1/8 inch thick.
• When noodles are cut, add them to the simmering broth and chicken pieces. Turn heat to medium and drop noodles into broth mixture and cook for about 15 minutes. Remove one cup of the broth and mix with the flour, then pour the mixture back into the pot. Add the cream of chicken soup and chopped boiled eggs and maple syrup- to the pot. Let this mixture cook 5 to 10 minutes.If mixture is not thick enough for you take out a little of the sauce and thicken with a little more flour. Cook 5 minutes more. Serve immediately or pour into a crock pot on warm setting until ready to serve.

Steps:

• Combine your paprika, onion powder, garlic powder, chili flakes, oregano, and ground celery seeds in a small bowl. Set aside.
• In a mixing bowl, add your chicken and half of the mixed seasoning.
• Season with salt and pepper, then toss to combine.
• Heat up a skillet with oil. Add your chicken and sear evenly on all sides, roughly 5 minutes per side.
• Set aside into a baking sheet and drain the excess oil.
• In a 360 degrees F preheated oven, roast the chicken thighs for roughly 8 to 10 minutes until fully cooked. Occasionally baste using the excess oil.
• Melt your butter in the same skillet. Add your onions, carrots, celery, and bell peppers. Saute until translucent.
• Add the garlic and your remaining mixed seasoning. Continue sauteing.
• Add the condensed soup and chicken broth. Stir to combine, then bring to a simmer.
• Continue simmering for roughly 5 to 8 minutes until the sauce has reduced by ¼ and thickened.
• Add your noodles, season with salt and pepper, toss to combine, and set aside.
• Once your chicken thighs are fully cooked, slice diagonally into chunks.
• Serve by placing your noodles onto a platter and topping with the sliced chickens. Garnish with roughy ? teaspoon of parsley per serving and serve!