Jessica Hacker puts Spencer Blake to work for Thrifty Thursday
Forget the store-bought noodles; you can make them yourself! The savings are huge for this chicken-based gravy. Video by IdahoOnYourSide.comvideo
Homemade chicken & noodles with mashed potatoes - $8.72 ($1.45 a serving)
· 2 Cartons of Chicken Broth $3.00 ($1.50 each)
· 1 Whole Fryer Chicken $5.00 ($.99 lb)
· 8 Potatoes ($.24)
· 6 Eggs for noodles ($.48)
2 Large Cartons Chicken Broth
1 Whole Fryer Chicken
3 Stalks of Celery
8 Potatoes, peeled & quartered
All-Purpose Seasoning (to taste)
2 Recipes of Homemade Noodles (recipe below)
Garlic powder (to taste)
Pepper (to taste)
· Boil Whole chicken and celery stalks in the Chicken Broth until chicken is fully cooked
· Remove the chicken to allow to cool
· Place the potatoes into the broth, boil until tender
· Meanwhile prepare the noodles (2 batches)
· Once Potatoes are fully cooked, remove and mash. Set aside to keep warm
· Shred chicken and place into the broth
· Bring to a rapid boil.
· While constantly stirring, drop the noodles into the broth
· Allow to boil for another 15 minutes to make sure the noodles are fully cooked.
· Spoon over mashed potatoes and enjoy!
1 3/4 cup of all-purpose flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 cup water
1 tsp. oil (any oil is fine)
FOR YOLKLESS NOODLES:
Substitute the egg yolks with 2 beaten egg whites
Increase the oil to 2 tsp.
· In a large bowl combine flour and salt.
· Make a well in the middle to hold wet ingredients.
· In another small bowl wisk all wet ingredients until combined
· Pour into the well you made in the flour.
· Mix together until all combined well. (dough will be ver sticky and wet)
· Sprinkle flour onto working surface
· Turn dough onto floured surface and knead flour into dough.
· Add more flour to surface as needed and work into dough until it is smooth and elastic.
· With a rolling pin, roll dough out to desired thickness.
· Cut dough into desired noodle width.
· I like to use a pizza cutter to make cutting fast and easy.
· If you plan to cook immediately make sure your liquid ro sauce is boiling before you drop the noodles into the pot.
· Let cook for at least 2 minutes before eating!
· TO STORE:
· Once cut, move noodles to a wire rack to dry
· Overnight is best, just to make sure they are fully dry.
· Store in an airtight container in the refrigerator for 3 days
· Or store in a freezer bag or container in the freezer for up to 8 months.
Get more savings and ideas from Jessica Hacker's blog.