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2 Onions (quartered)
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3 stalks of Celery (cut into 1 inch pieces)
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2 Bay Leaves
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Salt (to taste)
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Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste)
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3 pounds of Whole Chicken
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4 cups of All-Purpose Flour (Maida)
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1 Egg
- Wash the chicken well and place it in a large pot. Cover it with water and add the chopped vegetables, bay leaves, salt and pepper to it. Bring it to a boil, then reduce the heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove the chicken from the broth and strain the liquid. Reserve the broth and discard all vegetables.
- When the chicken is cool remove the meat from the bones and all of the skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles (sliders): Beat the egg with some of the cooled broth, and measure out the flour, work the egg mixture into the flour by adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 ½ inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce the heat, add the cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
