JYC, I just sent you a coupel recipes, but since I wore my fingers down to nubbins typing the one, here it is for anybody else that is interested. This is stewed chicken and spatzele, probably our camp's all-time favourite supper.
Stewed Chicken and spatzele:
well, I never wrote this one down before, so here goes, recipe for about 8 guys;
In a VERY large pot, get about 2 gallons of water boiling. Add about 2 pounds of carrots, peeled and cut into coins, plus two large sweet onions, diced coarsely, plus about 8 to 10 ribs of celery, diced coarsely, plus salt to taste, probably about 1 tsp. Simmer on low heat for an hour or so. (This of course is a bouquet garni.)
Scoop out the veggies and save them in a covered pot, keeping them warm. Bring the water back to a boil, and add about three skinned chicken thighs per man. If the lads are big eaters, add four thighs per man, plus half a dozen pieces for the pot (meat for tomorrow's soup). If you don't have thighs use legs or whatever, but bone in for sure. Breasts are not very good in this recipe, but could work. Cook the chicken at a slow boil until the pieces are thoroughly cooked, about fifteen to twenty minutes. Remove them and put them in the covered pot with the cooked veggies.
Make your spatzele dough: 6 eggs, 6 cups of flour, 2 cups of water. If it is too runny add more flour, if it is too stiff add more water, the consistency should be just slightly stiffer than pancake batter. I like to add a bit of paprika to the dough as well. Mix it thorughly, then put it on a plate. Get the pot going to a rolling boil, and use a knife to "cut" the dough off the plate into the pot in pieces about the size of a woman's pinky finger, stirring every once in a while so the pieces don't stick together. It is important to keep the heat to the pot so the dough is boiling pretty good. When you finally get all the dough into the pot (a fair bit of time if you have been drinking...), keep stirring it every once in a while and it is cooked when it all floats.
Serve the chicken pieces and veggies onto hot plates, and use a slotted spoon to spoon the spatzele from the liquid onto the plates. I like pepper on my spatzele, some guys don't. We often accompany the meal with boiled peas as well - and if so, we make extra and they go into the soup too, read on:
When everybody has had their fill (most guys go for seconds and thirds on the spatzele), take the remaining chicken (those pigs didn't eat the extra pieces for the pot, since you HID them, correct?), de-bone the chicken, and put all the leftover veggies and spatzele into the pot. This is a fabulous soup for tomorrow's lunch, or at the end of tomorrow's hunt while the main meal is being cooked.
Bon appetit!
Doug
Stewed Chicken and spatzele:
well, I never wrote this one down before, so here goes, recipe for about 8 guys;
In a VERY large pot, get about 2 gallons of water boiling. Add about 2 pounds of carrots, peeled and cut into coins, plus two large sweet onions, diced coarsely, plus about 8 to 10 ribs of celery, diced coarsely, plus salt to taste, probably about 1 tsp. Simmer on low heat for an hour or so. (This of course is a bouquet garni.)
Scoop out the veggies and save them in a covered pot, keeping them warm. Bring the water back to a boil, and add about three skinned chicken thighs per man. If the lads are big eaters, add four thighs per man, plus half a dozen pieces for the pot (meat for tomorrow's soup). If you don't have thighs use legs or whatever, but bone in for sure. Breasts are not very good in this recipe, but could work. Cook the chicken at a slow boil until the pieces are thoroughly cooked, about fifteen to twenty minutes. Remove them and put them in the covered pot with the cooked veggies.
Make your spatzele dough: 6 eggs, 6 cups of flour, 2 cups of water. If it is too runny add more flour, if it is too stiff add more water, the consistency should be just slightly stiffer than pancake batter. I like to add a bit of paprika to the dough as well. Mix it thorughly, then put it on a plate. Get the pot going to a rolling boil, and use a knife to "cut" the dough off the plate into the pot in pieces about the size of a woman's pinky finger, stirring every once in a while so the pieces don't stick together. It is important to keep the heat to the pot so the dough is boiling pretty good. When you finally get all the dough into the pot (a fair bit of time if you have been drinking...), keep stirring it every once in a while and it is cooked when it all floats.
Serve the chicken pieces and veggies onto hot plates, and use a slotted spoon to spoon the spatzele from the liquid onto the plates. I like pepper on my spatzele, some guys don't. We often accompany the meal with boiled peas as well - and if so, we make extra and they go into the soup too, read on:
When everybody has had their fill (most guys go for seconds and thirds on the spatzele), take the remaining chicken (those pigs didn't eat the extra pieces for the pot, since you HID them, correct?), de-bone the chicken, and put all the leftover veggies and spatzele into the pot. This is a fabulous soup for tomorrow's lunch, or at the end of tomorrow's hunt while the main meal is being cooked.
Bon appetit!
Doug
..just bring up a bag of tater,s and carrots..
