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1
Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water.
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2
Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl.
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3
When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered.
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4
Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups.
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5
Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
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6
In a bowl blend together the flour, the shortening, and the salt.
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7
In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough.
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8
Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares.
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9
Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
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10
Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste.
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11
Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.
