Directions

1. Combine the flour and salt in a small mixing bowl and whisk with a fork.
2. Combine the eggs and milk in a separate small bowl and whisk to combine.
3. Make a well in the middle of the flour/salt and pour the liquid into the well. Begin whisking the liquids and slowly incorporating the flour from the edges.
4. When the dough starts to form and you cannot whisk with the fork any longer, knead the dough by hand inside the bowl.
5. When most of the flour is incorporated into the dough, turn the dough and flour out onto a work surface and knead by hand until almost all the flour is absorbed and the dough is smooth on top. Divide the dough into two equal portions. Cover with a damp towel and rest at least 20 minutes.
6. Cover your work surface with a generous amount of flour. Roll the dough balls out into rectangles about 1/8” thick. Roll the dough into cylinders and slice into 1/4” wide noodles. Unroll the noodles and lay out on the floured work surface to dry. Let dry at least 2 hours.
7. Preheat your Yoder Smokers YS640s Pellet Grill to 325°F, set up for indirect grilling (diffuser in place).
8. For the roasted chicken, first spatchcock the bird, removing the backbone and pressing the bird flat. Save the backbone for the chicken stock.
9. Season the chicken underneath the skin with Cattleman’s Grill California Tri-Tip Seasoning. Place on sheet pan and transfer to the grill.
10. Roast the chicken until the internal temperature reaches 160°F in the deepest part of the breasts. Remove from the grill and rest.
11. Discard the skin from the chicken. Pull the meat from the bones. Discard the bones. Shred the meat by hand.

12. While the chicken is cooking, combine all ingredients for the chicken stock in a 4 quart Staub Dutch Oven. Fill the pot with cool water. Bring to a simmer. Reduce heat and allow the stock to simmer until reduced by about half (about an hour).

13. Strain the solids from the liquid. Discard the solids. Place the chicken stock in a 5 quart Finex Dutch Oven. Bring to a simmer. Add the dried noodles to the simmering stock, then more water to cover the noodles completely.
14. Cook the noodles until they start to become tender, about 30 minutes, adding more water as needed to keep the noodles covered. Then, add the shredded chicken to the dutch oven.
15. Cook until the noodles and chicken are very tender and the liquid begins to thicken from the flour on the noodles, about 30-45 minutes more.
16. While the chicken and noodles are cooking, make the mashed potatoes. Boil the potatoes in water until tender. Strain. Add the butter, milk and salt and mash by hand. Hold warm.
17. Taste the chicken and noodles, and season with salt and pepper, as needed. Serve over mashed potatoes.