1 Whole Chicken
2 cups flour
4 teaspoon chicken base (I did not use this)
1/2 tsp Black Pepper
Salt to taste
Water

1 Whole Chicken 2 cup s flour 4 teaspoon chicken base (I did not use this) 1/2 tsp Black Pepper

1. Remove neck, gizzards and any other parts that might be inside the bird.
2. Rinse bird under cool water.
3. Cut up chicken into pieces
4. Boil chicken in pot 45-55 min adding water as necessary.
5. Remove chicken from water and cool. Do not dump out liquid in pot.
6. Separate bones from chicken and add bones and nasties to pot and boil for 30 min.
7. Remove 3/4 cup of broth.
8. On a flat surface, mix flour and salt. Create a hole in the middle of the flour pile to add 3/4 cup broth. Mix well.
9. Roll the dough ball flat.
10. Cut the dough into 1x1 inch strips.
11. Let dough rest to dry.
12. Remove chicken bones and nasties. Add dough one at a time taking care to not place one on top of the other.
13. Add chicken.
14. Simmer for 30 minutes. Add corn starch to thicken if you want.