Gram'S Chicken And Noodles

• 1 (4 -5 lb) roasting chickens, giblets removed
• 14 cups chicken stock (112 ounces)
• 48 ounces water
• 2 chicken bouillon cubes
• 2 (16 ounce) packages frozen home style egg noodles (I use Reames brand)
• salt and pepper, to taste

1. In a large stockpot, place the whole chicken, the water, broth and bouillon cubes, and slowly bring to a light boil; boil, uncovered, for about 45 minutes - 1 hour, until chicken is done through but not yet falling off the bone.
2. Remove chicken and set aside to cool a bit.
3. Cool the broth and skim the fat off, I use a fat seperator for this, returning the de-fatted broth to the washed stockpot.
4. When chicken is cool enough to handle, but still warm, pull off the skin and seperate the meat from the bones, leaving chunks in good bite-sized pieces. Set aside or refrigerate. At this point everything can be refrigerated and kept for 2 days.
5. Bring stock to boil and add the thawed noodles, a handful at a time, and boil for about 45 minutes, stirring often to prevent them from sticking together. In this time the liquid will become thicker, like a gravy. If you feel you would like more liquid, add canned chicken broth to your taste.
6. It's ready to eat now, but I always keep it on the stove with the heat turned off for a couple hours to blend. Reheat gently and serve.

roasting chickens, chicken, water, chicken bouillon cubes, home style egg noodles, salt

Taken from www.food.com/recipe/grams-chicken-and-noodles-191168 (may not work)