Chicken Bott Boi

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (4 lb) whole chicken
• 1 bunch celery, roughly chopped,including leaves
• 2 quarts cold water
• 3 teaspoons granulated chicken bouillon
• 2 (14 ounce) cans whole tomatoes, roughly chopped and liquid reserved
• 3 -5 small potatoes, cut into quarters (optional)
• 1 pinch saffron thread
• salt
• freshly ground black pepper
• 5 eggs
• 1/2 cup water
• 4 cups flour

Recipe

• 1 in a 6-quart stockpot, simmer chicken and half of the celery in the water for 1 hour or until chicken is tender.
• 2 remove meat from bones and set aside; discard bones.
• 3 add more water to the chicken broth to make about 3-1/2 quarts.
• 4 bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
• 5 in a separate pot bring water to a boil, add potatoes, and cook for 15 minutes; drain and set aside.
• 6 prepare bott boi: whisk eggs and water together in a large bowl.
• 7 gradually add flour and continue to mix with a whisk until it begins to thicken, then switch to a wooden spoon and mix until a soft dough is formed.
• 8 place dough on a floured surface and knead for 1 to 2 minutes.
• 9 divide the dough into 3 parts and roll each part on a floured wooden surface in a rectangular shape as thin as you can.
• 10 hint: use a wet towel underneath the board to keep it from slipping around.
• 11 add another cup of flour to the board if needed.
• 12 cut into 1-inch squares with a pastry wheel.
• 13 drop bott boi squares into simmering broth and cook until tender, about 15 minutes.
• 14 add the chicken meat back to the broth along with cooked potatoes and salt and pepper to taste.
• 15 cook until heated through; serve hot.