Poultry: Paprika 03 by Recipe Cottage

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	Paprika 03

		Hungarian Chicken Paprika (6 or more servings.) 1 whole chicken + 6 chicken thighs 1 to 1.5 pints sour cream 1 pint whole milk 2 heaping Tbsp Hungarian paprika 1 heaping tsp salt 1 heaping Tbsp chicken base 1 level cup unsifted, unbleached white flour 1 level tsp salt 2 eggs water Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) Cut all chicken pieces in half. Do not add giblets and neck. In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces. Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. Do so until the chicken is thoroughly cooked and easily removed from the bone, about 1.5 hrs. Strain mixture. Place chicken into a warm serving dish. Return liquid to pot, and vigorously whisk in sour cream and milk. Carefully bring the sauce to a boil and remove immediately from heat. Set burner to its lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface. Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing. Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this, about 1/2 cup plus some. Set a Dutch oven 2/3 full of water to boil. Place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water. They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl. Cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken. ADd salt and pepper to taste.