1 (3 to 5 lb.) whole chicken, cut-up (reserve back carcass and gizzards)
1 (32 oz.) box vegetable stock (Swanson)
4 cups water
6 to 8 red potatoes, quartered
4 to 6 large carrots, shaven and cut-up
4 to 6 celery sticks, chopped
1 large onion, chopped
1/2 cup (1 stick) butter
2-3 medium tomatoes, quartered
salt, pepper, paprika, seasoning salt (Lawry's)
1 (12 oz.) pkg. Dutch egg noodles

Melt the stick of butter in a large roasting pan. Coat chicken pieces thoroughly on both sides with melted butter, and sprinkle with 1/2 teaspoon each salt, pepper, paprika and seasoning salt.

Place chopped onion, chopped celery and quartered tomato over, and around chicken in roasting pan.

Roast chicken until just done, about 20 minutes per pound of chicken.

While chicken roasts, bring 4 cups water, and 4 cups vegetable stock to a boil. Add chicken carcass remnants, gizzards, and 1/2 teaspoon each salt, pepper, paprika, and seasoning salt. Reduce and simmer for 1 1/2 to 2 hours. Remove gizzards and carcass after stock has reduced.

While stock reduces, separate all chicken meat from bones, reduced onions, celery, and tomatoes, and add to simmering stock.

Add Dutch egg noodles, red potatoes, and carrots. Simmer for 20 to 30 minutes, until noodles are cooked thoroughly, and vegetables are tender. Add salt and pepper, to taste.

Serve hot, with plenty of cornbread.

Submitted by: Daniel Edwards