Pennsylvania Dutch Chicken and Flat Dumplings


  • 1 large (5 pound) washed chicken
  • 1 large onion, quartered
  • 3 stalks celery, cut into large chunks
  • 1 teaspoon whole peppercorn
  • 2 1/2 teaspoons salt


  1. Place chicken in a 6- to 8-quart stockpot. Add remaining ingredients. Bring to boil. Simmer until chicken is done, about 2 hours.
  2. When cool, remove bones and fat from chicken. Cut into pieces, and return to pot.
  3. Noodles: In a bowl, mix together 2 cups flour and 1/2 teaspoon salt. Make a well in the center, and gradually work 4 eggs into the flour until stiff dough is formed, adding water a little at a time if necessary. Knead until smooth. Divide dough in half. Roll each half as thin as possible then cut into thin 1-2 inch squares.
  4. Bring the broth back to rolling boil. Drop noodle squares one at a time, making sure each are drenched in broth. Reduce heat, cover and continue to cook until noodles are done, about 8 minutes. DON'T PEEK!
  5. Serve in large bowl and ladle onto plates at the table. Serve with chopped onion.