My mom grew up in Pennsylvania, and she and my grandma used to make the most delightful dish that’s like Chicken Noodle Soup on steroids. Now if you’re following the catchatarian lifestyle you have to make this dish with pheasant or maybe grouse, but of course you can use organic chicken if you can’t get your hands on any pheasant.
1 whole pheasant
carrots
celery
onions
3 small potatoes, cubed
3 eggs
veggie bouillon cube
Bot Boi Noodles
Bot Boi Noodles
1 Egg
2 cups Flour
2 1/2 T Milk or Cream
Make a mound of flour on a smooth clean working surface. Make a divot in the top with your
fist (to place the eggs into)
Wisk the eggs a little to combine them and then add to the flour.
Work the eggs into flour with a fork working from the center of the mound outward. Add the
milk or cream as you are working the dough.
Once the dough is consistent, add flour or water as needed to make sure that it isn’t too sticky.
You want a soft but not sticky noodle dough.
Roll the dough out to a sheet about 1/8th of an inch thick.
Cut the dough into 2 inch squares with a knife or pastry cutter.
Pot Pie
Cook the pheasant in two quarts of water with some salt and the onions and celery and carrots until it is completely cooked and tender. Skim off any fat that rises to the surface.
Remove the meat and bones from the broth and set aside.
Add the potatoes to the broth and bring it to a boil.
Continue to cook until the potatoes are tender.
While the potatoes are cooking, separate the meat from the bones and discard the skin and bones.
Add noodles to the boiling broth one at a time so that they do not stick together.
Cover and boil for about 20 minutes. Add 3 whole eggs to the pot when you have 10 minutes cooking time remaining for the noodles. When the eggs are boiled, remove them from the broth, shell them, cut into small pieces, and return to pot.
Return meat to the broth and cook until it is warm.
Add cayenne pepper as desired and serve hot with corn relish.