1 (4 lb.) whole chicken
1 tbsp. butter
3 c. water
Salt & pepper
1/4 tsp. saffron
1 1/2 c. plus 2 tbsp. flour
1 egg
3-5 tbsp. milk
3 med. potatoes
Onions & celery, diced
1 lg. carrot
1 tbsp. parsley

Melt butter in kettle and brown chicken on all sides. Add 2 1/2 cups water, 1/2 teaspoon salt, saffron and 1/4 teaspoon pepper. Boil, cover and simmer 45 minutes.

To make dough combine 1 1/2 cups flour, 1/4 teaspoon salt, egg and 3 tablespoons milk; knead. Add more milk if it doesn't combine easily. Knead until smooth and not sticky. Roll on board with flour. Roll thin and cut into small squares. Peel and dice potatoes, carrots, celery and onions. Remove chicken from stock. Add vegetables to stock with dough squares. Cook 15 minutes. Remove chicken from bones. Stir 2 tablespoons flour into 1/2 cup water. Add to stock with vegetables and dough. Cook, stirring until thickened. Fold in chicken pieces. Sprinkle with parsley. Serves 6.