Chicken Bott Boi
- 1 whole 3 1/2 to 4 pound chicken
- 1 bunch celery, divided
- 3 teaspoons granulated chicken bouillon
- 2 (14-ounce) cans whole tomatoes, roughly chopped and liquid reserved
- 3 to 5 small white potatoes cut into quarters (optional)
- Pinch saffron threads
- Bott Boi dough, recipe follows
- Salt and pepper
- Bott Boi Dough:
- 5 eggs
- 1/2 cup water
- 4 cups flour
In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Lynn Clarke