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INGREDIENTS:

1. 6 cups flour
2. 10 large eggs
3. 2 tsp salt
4. 4-lb frying chicken
5. thyme
6. bay leaf
7. salt
8. black pepper
9. thyme leaves
10. thyme crushed

INSTRUCTIONS:
Chicken:
In a 12-quart stockpot, place the chicken and enough water to cover it well. Season the water with thyme and salt, add bay leaf (I used 2). Bring the water to a boil, let simmer for about an hour or until the skin of the chicken is falling off the meat. (IMPORTANT: Do NOT skip this step by trying to use a substitute! The oil from the chicken in the water is very important for the noodles to boil and not become a mass of flour.)

Noodles:
Meanwhile, combine flour, 2 tsp salt, and eggs. Roll dough out flat on a large flat surface (I used the clean counter top), keeping flour handy. Sprinkle flour onto doughy spots; turn dough over a few times, making sure it does not stick to rolling surface. When dough is rolled thin (about 1/4 in., maybe a little thinner), sprinkle flour all over & rub into dough. Sprinkle with salt, thyme leaves and pepper (do NOT combine these with the flour, eggs and salt). Roll dough into a log. On a cutting board, slice the log thinly, and toss each slice to one side. Separate and sprinkle with flour every so often.

When the roll is sliced up, sprinkle with salt, crushed thyme and pepper.

Remove chicken from the water & place in a 13 x 9 pan for easier boning. Add water to the 'chicken water' (chicken stock) until there are about 6 quarts (half-full). Bring the water back to a boil; separate the noodles as you add them until the entire batch is in the pot. Stir the noodles, cover and simmer for 45 minutes, stirring occasionally. Check flavor of water, add salt and pepper to taste.

While noodles simmer, bone the chicken and discard the excess fat and bone into a plastic bag. After the noodles have simmered for about 45 minutes, add the chicken and continue to simmer for an additional 15 minutes.

Makes enough to feed a small contingent.

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INGREDIENTS:

1. 4 chicken breasts
2. 8 Tbsp tomato pizza sauce
3. 1 ball mozzarella, sliced (I used an 8oz mozarella block, sliced)
4. 1 pack pepperoni
   
5. Basil leaves
6. 1/2 tbsp dried oregano
7. pinch of salt and pepper
8. 4 Tbsp finely grated parmesan
   

INSTRUCTIONS:
Preheat the oven to 350. Spray baking pan with cooking spray. Score each chicken breast with 5 parallel lines about 3/4" deep. Fill each slit with 1 tsp. pizza sauce. Sprinkle each pepperoni with a little basil, wrap around a slice of mozzarella, then insert into each slit. Season with salt, pepper and oregano. Sprinkle with parmesan. Cook for 45 minutes. Serve with fresh basil leaves and salad, if desired. Do not overcook.

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INGREDIENTS:

1. 3 lbs boneless chicken breasts or thighs
2. 1/4 cup lemon juice
3. 3 Tbsp soy sauce
4. 3/4 tsp salt
5. 1 cup flour
6. 1 tsp pepper
7. 1/2 tsp salt
8. 1/2 tsp paprika

3 cups vegetable oil (I only used enough to cover the bottom of the pan to a depth of about 1/8", not nearly 3 cups!)

INSTRUCTIONS:
Cut chicken into 1" x 3" strips and place into shallow dish. Combine lemon juice, soy sauce and salt - marinade 30 minutes. Meanwhile, combine flour, pepper, salt, and paprika.

Dredge chicken pieces in flour mixture and fry in hot oil until golden brown. Drain pieces on paper towels.