Chicken, Mushrooms & Spaetzle At Grandma’s

A friend of mine just learned this recipe and it looks amazing!

Spaetzle Ingredients

• 4-5 C. Flour
• 2-3 C. Water
• 1/2-3/4 C. Sparkling Water
• 4 Eggs
• 1 tsp. Nutmeg
• 1 tsp. Salt
• 1/2 C. Parsley
• 2 Tbsp. Melted Butter

Spaetzle Instructions

1. Combine the flour, salt, and nutmeg all into a stainless steel bowl. Add the water and beat with a wooden spoon to incorporate, then add the eggs, parsley, and melted butter. It should have the consistency of a runny pasta dough, keeping in mind it needs to be runny enough to fall through a strainer. Now wrap it and set in the refrigerator.
2. You’ll need another sauce pot full of boiling water ready. Pull out your batter and get ready to put it through a spaetzle maker, this one my grandmother brought over from Germany when she came here in the 40’s, it is hands down the coolest kitchen utensil I’ve used. If you don’t have one, you could put the batter through a circle slotted spoon or a large strainer. Do this in batches right into the water, only doing enough to cover the top layer. They will be cooked after 5-8 minutes in the water, strain and set aside.

For the chicken, mushrooms and all the trimmings.

bon appetit