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Ingredients
- 1 x Chicken or possibly 4 chicken breasts
- 2 1/2 quart Water, up to 3
- 2 x Chicken bouillon cubes
- 1/2 x Onion, minced
- 4 c. Unbleached white flour
- 1 tsp Salt
- 1 dsh Mace
- 1 Tbsp. Cool butter
- 2 x Large eggs
- 1 c. Lowfat milk
Directions
- In a large pot, cover the chicken with water, and bring to a full boil. Reduce heat, add in chicken bouillon cubes and onion, and continue cooking chicken at a low boil till chicken is done, but not quite falling off the bone, approximately 30 min. Turn off the heat; remove the chicken from broth and remove skin and bones. Cut up and return to the broth-heat still off. Mix flour, salt, and mace in a large bowl. Crumble the butter into the flour with a fork, and add in the Large eggs and lowfat milk. Mix with a strong wooden spoon till the dough is smooth. Divide dough into four portions to make it easy to work with.
- On a well-floured surface, roll the dough to a 1/4-inch thickness.
- Put the broth back on the heat and bring to a rolling boil. Cut the rolled-out dough into 2 to 3-inch squares and drop them into the boiling broth. Stir occasionally to keep the dough from sticking together as it boils. After all the dough has been dropped in the pot, turn the heat down to low, and simmer the "pop-eye", lid on, fo r about 20 min. When it becomes irresistibly creamy and thick.
- Yield: 6 servings
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