1 lg. fat hen
Salt to taste
4 c. flour
2 c. water

Simmer hen (cut up) for several hours in large pot of salted water until falling off bone. Debone chicken and return to broth. Make a nest in the flour and gradually add water until mixture is sticky. Knead several minutes on floured board and in several batches. Roll very thin and cut in strips. Add strips to broth and cook until tender, about 20 minutes on medium heat.