2.5 kg of chicken pieces (thigh, leg, and breast with bone)
6 cups of water
1 bunch of parsley
1 1/2 teaspoons of salt
6 grams of black pepper
4 medium-sized potatoes, cut into rounds (500 g)
1 large onion, cut into rounds
For the dough
1 cup of all-purpose flour (120 g)
1 tablespoon of butter
1/2 teaspoon of salt
1 egg
2 tablespoons of water
Chopped parsley (for garnish)
2.5 kg of chicken pieces (thigh, leg, and breast with bone)
6 cups of water
1 bunch of parsley
1 1/2 teaspoons of salt
6 grams of black pepper
4 medium-sized potatoes, cut into rounds (500 g)
1 large onion, cut into rounds
For the dough
1 cup of all-purpose flour (120 g)
1 tablespoon of butter
1/2 teaspoon of salt
1 egg
2 tablespoons of water
Chopped parsley (for garnish)
In a large pot, combine the chicken pieces with the water, parsley, salt, and black pepper
When it reaches a boil, reduce the heat and simmer for 30 minutes with the lid on
Remove the chicken with a slotted spoon and remove the skin and bones
Leave the meat in large chunks
Reserve the chicken
Add the potato and onion rounds to the pot with the broth
Simmer, over low heat, for 15 minutes or until they are tender
Meanwhile, prepare the dough: in a bowl, mix together the flour, butter, and salt with a fork
Make a depression in the center and add the egg and water
Mix well with a fork until all ingredients are fully incorporated
Form the dough into a ball and roll it out to about 3 mm thick
Cut into strips of 2.5 cm by 10 cm
Remove the potato, onion, and parsley from the broth and keep them warm
Let the broth simmer and add the dough strips
Simmer for 10-15 minutes, stirring occasionally, until the dough is al dente
Remove with a slotted spoon and reserve
Return to the pot with the broth, potato, onion, parsley, chicken, and dough
Simmer for 5 minutes and serve immediately, garnished with chopped parsley.
