A whole chicken roasted until golden, then simmered with egg noodles in its own broth, finished with sour cream and Parmesan.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 500°F / 260°C | |||||
| 1 whole chicken (3 to 4 pounds / 1.4 to 1.8 kg) | Rub chicken with butter, season, stuff Parmesan rind | Scatter garlic around chicken, roast 500°F / 260°C, 30 min | Squash garlic, pour in water, simmer 400°F / 200°C, 60 min | Press noodles into broth, boil 4 to 5 min until tender | Bury rosemary, rest 5 min, stir in sour cream, serve |
| 30 g unsalted butter, softened | |||||
| Salt | |||||
| Freshly ground black pepper | |||||
| 1 Parmesan rind, plus grated Parmesan for serving | |||||
| 1 head garlic, cloves segmented, kept in their sheaths | |||||
| 5 to 8 cups / 1.2 to 1.9 liters water | |||||
| 1 sprig rosemary | |||||
| 450 g wide egg noodles | |||||
| 30 ml sour cream or crème fraîche | |||||
| 15 ml sour cream or crème fraîche | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free