Pennsylvania Dutch Chicken Rivvel Soup

How to make Pennsylvania Dutch Chicken Rivvel Soup Recipe - a good soup can be made with a large stewing hen. The preroasting develops the chicken flavor.

Makes about 8 servings

Ingredients:
1 (4- to 5-pound) stewing hen
1 large onion, finely chopped
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried leaf thyme
1/8 teaspoon ground mace
2 to 3 parsley sprigs
Water
Rivvels, see below
Minced fresh parsley
Crumbled cooked bacon
Chopped hard-cooked egg
2 tablespoons melted butter

Rivvels:
2 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Method:
Preheat oven to 400F (205C). Wash hen and pat dry with paper towels. Roast on a rack 45 minutes or until skin is golden and crackled.

Place in a 5- to 6-quart soup pot. Add onion, salt, pepper, thyme, mace, parsley sprigs and water to cover. Bring to a boil. Reduce heat and simmer, partially covered, 45 minutes to 1 hour or until meat is very tender.

Remove hen from pot. Remove and discard skin and bones. Pull meat into large shreds. Return meat to pot. Discard parsley. Skim off fat. Simmer soup over low heat. Prepare Rivels. Pick up a portion of Rivvel mixture at a time and pinch off pieces about the size of small marbles; drop into soup. Simmer 3 minutes or until Rivvels rise to surface.

Taste and adjust seasonings, if necessary. To serve, sprinkle soup with minced parsley, bacon and hard-cooked egg; drizzle with butter.

To prepare Rivvels:
Beat eggs in a medium-sized bowl using a whisk or a fork. Blend in flour, salt and pepper until mixture is moistened but still looks lumpy; do not overmix.