2 to 3 lg. chicken backs
1 1/2 c. all purpose flour
2 to 3 eggs
Salt and pepper (Krazy Jane's mixed up salt or Morton's Kosher salt)
Parsley flakes
2 stalks celery, cut up
2 carrots, cut up
1 bay leaf

Put chicken in large pot and cover with water. Add celery, carrots, bay leaf, salt and pepper. Cook covered over low heat for 2 to 3 hours. Discard chicken and strain. Reserve liquid. Put on high heat for hard boil. Mix flour, eggs, salt and pepper to taste (approximately 1 tsp. salt and pepper) and 1 tbsp. parsley flakes. Mix to thick consistency that hangs on fork. Use spatula and knife to make noodles. Put dough on spatula and with knife cut off the whole width of spatula the dough in 1/4 inch pieces. Do all dough until gone and all noodles float on top. Turn off heat and let rest 10 minutes before serving.