By way of Zach's grandma Terry and Eastern Europe or anywhere chickens are slow enough to get caught. Made in a 4 quart pot, this is a low cost, tasty and filling dinner and is better the 2nd day.

1 whole chicken (parts or pieces enough for a family of 4) or 2 Cornish game hens are great
Chopped turkey or chuck for little meat balls (as much or as little as desired)
1 lg. yellow onion
3 garlic cloves
1 carrot
3 chopped scallions
Worcestershire or Pickapeppa sauce to taste
Any type flat noodle or any color rice
Tabasco for "zip"

Heat pot; add olive oil to coat bottom. Add chopped onion, scallions, carrot and garlic, saute. Make little meatballs with chopped turkey or chuck, black pepper, garlic powder, chopped onion and Worcestershire sauce. Add chicken pieces (the smaller the better), brown. Add meatballs, stir. Try not to break. Add 1 cup water (enough to cover 3/4 chicken). Add 1 1/2 tablespoons Worcestershire or Pickapeppa sauce. Cover and cook for 1 hour over medium heat or until very tender. Serve over rice or noodles with some soft bread like challah or sour dough for dipping!