Polish Wedding Noodle Food

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

POLISH-STYLE ROAST CHICKEN

Steps:

• Preheat oven to 350°.
• Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
• With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
• In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
• Spread 1/4 cup onion puree in the bottom of the roasting pan.
• Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
• Tuck wing tips under back and tie legs together with kitchen twine.
• Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
• Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
• Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
• Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
• Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
• Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
• Serve with egg noodles and sauteed cabbage.

POLISH CHICKEN SOUP

Steps:

• Cover the chicken with water in a stock pot and bring to a boil; reduce the heat and simmer, uncovered, for about 30 minutes, skimming the protein foam that forms.
• After the foam has subsided, add the bouillon, curry powder, allspice and bay leaf; simmer uncovered, for 2 hours.
• Remove the chicken and allow to cool.
• Remove the allspice and bay leaf with a slotted spoon and discard.
• Add the onion, carrots and celery to the stock and simmer for another hour or until the vegetables are tender.
• Once the chicken is cooled, remove skin and bones and discard; add the meat to the stock.
• Season to taste with salt and pepper.
• Add the parsley; stir.
• Serve with egg noodles.
• Note: I like to serve the noodles seperately and let each person ladle the soup over their noodles, for I find that if you mix the noodles into the soup, it eventually sucks up all the broth.

HOMEMADE NOODLES FOR A CROWD

Steps:

• In a large bowl, combine 6 cups flour and salt. Make a well in the center. Beat eggs and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. , Divide dough into eight portions. On a lightly floured surface, roll each portion into a 1/16-in.-thick square. Let stand, uncovered, for 10 minutes. , Roll up, jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles and dry in a single layer on paper towels for 1 hour before cooking. , To cook, bring salted water to a rapid boil. Add noodles and oil to boiling water; cook for 2 minutes or until tender but not soft. Drain; toss with butter and parsley if desired.

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.