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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | 2/12 to 3 lb broiler-fryer chicken, cut up |
| 6 Tasse | water |
| 2 | parsley sprig |
| 2 | Stalks celery, cut up |
| 1 | Carrot sliced |
| 1 | Small onion, cut up |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | Bayleaf |
| 1 Tasse | Plus 2 T flour |
| 1/4 Teelöffel | salt |
| 1 | egg |
| 1/2 Tasse | milk |
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Broth:
In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed.
Spatzle:
Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. S. Ladle into bowls.
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