GRANDMA CHARLENE’S CHICKEN AND NOODLES

1 old fat tough chicken
6 eggs
1 tsp. salt
flour

Cook chicken in water until done. While chicken is cooking, make noodles. Mix eggs and salt; stir in flour until you have a stiff dough. Knead about 5 minutes using additional flour. Roll out thinly onto floured surface. Cut into strips about 1 cm. wide. Cover with towels. Let dry for about an hour.     Remove bone and skin from cooled chicken. Give skin to Papa Ed.  Add additional water to broth if necessary. Bring broth to a full boil. Put noodles into broth a few at a time. Boil about 20 minutes.  The chicken can now be added back to the pot, served separately or given to the cat (don’t tell Papa Ed you wasted good meat on a cat). Grandma says the secret to good noodles is using an old fat tough chicken, and her noodles are the best in the world. (Papa Ed is one of the only people who likes to eat old fat tough chicken.) Good luck finding an old fat tough chicken in the store, but you can find one on most any farm. Someday I’m going to try a young fat duck.