Original recipe by Edna Lewis
Preparation One: Create a Dough to Make the Diamonds
- 1 C Bisquick
- scant salt and pepper
- 1 TBL melted or grated butter
- 1/4 C buttermilk
- Mix all ingredients, rolling and forming by hand at the end
- Cover with plastic and rest for two hours (up to 24 hours)
- Roll flat (about 1/8 inch) on well floured surface
- Use pizza cutter and cut parallel lines
- Rotate 30 degrees, and cut similar parallel lines
- Toss in dry flour to keep from sticking
Preparation Two: Cook Chicken
- You need 2 C broth, 1/2 C water, celery and onion
- Brown thawed chicken meat (skin side down) in deep pot
- Add 2 C broth and 1/2 C water
- Add 1 rib celery and 1/4 onion (whole)
- Bring to a boil, then cover and simmer 25 minutes
- Discard celery and onion and plate chicken – set aside to cool
Preparation Three: Cook Noodles
- Bring stock back to a boil, then reduce heat to medium low
- Put noodles into stock, stirring so they don’t stick
- Cover and simmer 15 minutes
Preparation Four: Combine Chicken and Stock
- Shred cooled chicken
- Put back into pot for about 60 seconds to reheat
- Serve in slurp-able bowl
