Homestyle Chicken and Noodles #12 ✅.

foodandwine.com

Curtis Hibbs

*** try using half and half in place of milk ***

subheading: Saute in oil:

20 oz ( 560g) mirepoix

subheading: Add and slow cook @220°:

8 cups chicken stock

2 tbsp Chicken Better-than-Bouillon

1 tsp Frontier Co-op poultry seasoning

1 tsp Diamond Crystal kosher salt (½ tsp table salt)

2.5 pounds bone-in chicken thighs (about 5 thighs)

note: Slow cook 4 hours

subheading: Cook Noodles in broth:

note: remove chicken and save to hand shred later

note: Turn slower cooker to highest setting (400° F on mine)

note: Add

8 oz (dry weight) homestyle egg noodles or wide egg noodles (see notes)

note: Cook to desired level on doneness

note: remove noodles and set aside

subheading: Premix roux:

100g melted butter

90g AP flour

subheading: Thicken with roux:

note: Stir into slow cooker pot on high

note: Bring pot to a boil for a minute or two, then return to 220°

note: Add

250g milk

subheading: Shred chicken:

note: Hand shred (discard bones, skin, and cartilage)

subheading: Assemble:

note: Return noodles to pot

note: Return chicken to pot

Freshly ground black pepper, to taste

note: Turn off heat and add

8 to 10 oz frozen peas

Note: Ingredients may have been altered from the original.

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