chicki paprikosh aka

How To Make chicki paprikosh aka

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  Step 1
  SAUCE/GRAVY ONCE CHICKEN IS ROASTED, SCRAPE ALL DRIPPINGS INTO FRY PAN AND MIX PAPRIKA, , WATER TO MIX WITH DRIPPINGS ON A COLD PAN ON STOVE TOP THEN SPPON MIX IN PINT OF SOURCREAM AND CAN ADD MORE PAPRIKA FOR REDDER COLOR IF DESIRE. ONCE MIXED WITH DRIPPINGS, TURN ON HEAT AND WITH AN AERATED SPOON MIX AND MASH INTO THE LIQUID IN COLD STOVE TOP FRY PAN , TURN ON HEAT TO MED OR MEDIUM HIGH TILL GRAVEY/SAUCE BEGINS SIMMER. THEN SET ASIDE TO PREP EGG NOODLES PER PKG.
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  Step 2
  PREP EGG NOODLES PER PACKAGE THEN REMOVE NOODLES FROM STOVE WHEN ALDENTE, STRAIN OFF WATER, DO NOT RINSE EGG NOODLES. INSTEAD AFTER DRAINAGE OF WATER, PLACE BACK IN AND ADD GRAVEY/SAUCE. note: CALLED THE PAPRIKOSH PART =)! RETURN TO STOVE TOP TO WARM TO FULL SMMMER. THEN SERVE.
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  Step 3
  PREP ROASTED CHICKEN EITHER ONE OF THREE WAYS: 1. SERVE WHOLE AND CARVED AT TABLE 2. PRECUT TO STANDARD CUTTINGS FOR CHICKEN THEN SERVE. 3. BONE CHICKEN CUT INTO BITE SIZE CHUNKS AND ADD TO NOODLES AND SAUCE DURING FULL SIMMMER WARM UP, THEN SERVE.
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