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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

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.


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