Chicken Bott Boi
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
33
mins
Prep time (avg)
5
Difficulty
Ingredients:
1810 g
Chicken1 bunch
Celery (divided)1 pinch
Saffron Threads1
Salt5
Eggs1 cup
Water4 cups
FlourDirections:
1
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
2
Remove meat from bones and set aside, discard bones
3
Add more water to the chicken broth to make about 3 1/2 quarts
4
Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer
5
In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes
6
Drain and set aside
7
Drop bott boi squares into simmering broth and cook until tender, about 15 minutes
8
Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste
9
Cook until heated through
10
Serve hot
11
Beat eggs and water together in a large bowl
12
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
13
Place dough on a floured surface and knead for 1 to 2 minutes
14
Divide the dough into 3 parts
15
Roll each part on a floured wooden surface in a rectangular shape as thin as you can
16
Use a wet towel underneath the board to keep it from slipping around
17
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