This evening's culinary project: stewed chicken wings with noodles, with the noodles cooked in the stew to provide a thicker gravy and a richer texture.
First you make a roux, then drop in a diced onion. Add bone broth (32 oz.), bring to a boil and then add thyme, rosemary, salt and pepper to taste, a jot of cayenne and a jot of curry powder, three bay leaves, and stir. Drop in chicken wings, followed by three chicken livers for an earthy flavor, then add 32 ounces of water and bring to a boil. Lower flame to low and allow to simmer uncovered. As the wings begin to soften, drop in 4/5 of a bag of your favorite noodles, stir, and add water as needed to facilitate the noodles as they expand during cooking. Once the wings begin to come off the bone, remove the livers, mash them to a paste, and return the paste to the pot and stir. The pot is done when the noodles are super-soft and easily digestible, and you end up with enough for meals for the next few days.
Make sure that the noodles are soft, the opposite of al dente, as this is a Black southern American dish and nothing posh. This is earthy slave cooking, a rich childhood favorite that's ideal for the damp and cold days of this season.
