This recipe can be done in a Pressure Cooker, Crock Pot, or on the stove top. If done in a Pressure Cooker or Crock Pot, you do not even have to thaw your chicken first. Yea!
Put about 1 – 2″ of water in bottom of container. Place bird in cooking medium of choice. I like to put something under the bird to hold it up out of the water but this doesn’t make any difference. It is simply something I do and gives me another item to clean.
Frozen:
If using a Pressure Cooker, a frozen bird will take approximately 1 to 1 and 1/2 hours. Once the jiggler starts making a steady sound, the bird will be done in 35 minutes.
In a Crock Pot, a frozen bird will take about 8 – 10 hours.
Unfrozen:
Pressure Cooker: 45 minutes to 1 hour. Once the jiggler starts making a steady sound, the bird will be done in 35 minutes.
Slow Cooker: 4 hours
Stove Top: 1 hour. Once the water is boiling, barely tip lid so steam can escape. Bird will be done in 1/2 hour.
Once finished, the bird should fall apart. If the legs don’t fall off or at least go noticeably wide, the bird is not done enough. If the bird is done, Place to the side, on a plate, and let rest while you make up the drop noodles.
Drop Noodles (store bought noodles can be used instead):
Add water to broth in pan. Fill pan until half full of broth/water mixture. Bring to a boil while making up the noodles.
I use 4 eggs for 2 people. Break eggs into a large bowl. Scramble with fork or whisk. I use a fork because I find it easier to mix in the flour with a fork. Add flour a bit at a time and mix in with eggs. Continue to add more flour until egg/flour mixture is stiff.
Once broth/water mix is boiling, I use a knife to place small pieces of the noodle mix into the boiling broth until the noodle mix is completely transferred. Turn off heat to pan and prepare to eat. So yummy! This is my “go to” recipe any time I want comfort, feel sickly, or want a meal in a hurry since I use the pressure cooker.
As an aside, if you live in a house were people only eat white or dark meat, feel free to use the bags of chicken pieces, found in the frozen foods section of the store, instead of a whole chicken to make this meal. The steps are exactly the same and you can customize it for whomever is eating the meal.
I like to make up several extra pieces and store them in the refrigerator for snacks on later days.
The broth can be frozen for 3 months or stored in the refrigerator for 3 weeks. I use the broth as the water when making up rice whether on the stove top or in a rice maker. if you have noodles left over, they are fabulous re-heated. I place the noodles and some broth in a microwave for 2 minutes on 50 – 60% power, stir the mix, and repeat the heating process.
These noodles could also be rolled out and made into dried noodles.