Prevent your screen from going dark
Makes 4 to 6 servings 1x
Time about 4 hours
1. Heat the oven to 400°F with a rack in the lower third. Put a large ovenproof skillet on the rack. While it heats, rub the outside of the chicken with 3 tablespoons butter and lots of salt and pepper. When the pan is scorching hot, 10 or 15 minutes later, carefully put the chicken in breast side up. Roast, undisturbed, until an instant-read thermometer inserted in the thickest part of the thigh reads at least 155°F or you cut into a thigh down to the bone and the juices run clear, 40 to 60 minutes, depending on the size of the bird.
2. Remove the pan from the oven; lift the bird to let any accumulated juices inside spill into the pan, then transfer the chicken to a cutting board. Let it rest until it’s cool enough to handle. (Now is a good time to prepare the vegetables.) Break apart the carcass and remove as much meat as you can from the bones, leaving the wings intact, reserving the bones, and discarding the skin. Shred or chop the meat into bite-sized pieces and refrigerate until ready to finish the soup.
3. Put the bones, wings, halved onion, garlic cloves, whole celery, whole carrot, bay leaves, and parsley sprigs in a large pot with 10 cups water. Sprinkle with salt and pepper and bring to a boil. Put the skillet you used for roasting over medium heat and add the wine. Cook, stirring up the browned bits from the bottom of the pan, and pour the mixture into the large pot.
4. Reduce the heat so the liquid bubbles steadily and cook, stirring occasionally, until the liquid reduces by an inch or so and the stock is fragrant, at least 1 hour. Strain into a heatproof bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids. Skim some fat from the top if you’d like and taste and adjust the seasoning. (At this point you can cool the stock and refrigerate for up to 5 days or freeze for several months.)
5. Make the egg noodles: Combine 2 cups flour and 1 teaspoon salt on a counter or large board. Make a well in the middle. Put the eggs and yolks into this well. Beat the eggs with a fork, slowly and gradually incorporating the flour, a little at a time. When it becomes too hard to stir with the fork, use your hands. When all the flour has been incorporated, knead the dough, pushing it against the board and folding it repeatedly, until it is not at all sticky and has become quite stiff. A pastry blade or spatula is handy for scraping up bits of dough as you work; add only small amounts of flour during kneading if you absolutely need it to prevent sticking.
6. Sprinkle the dough with a little flour and cover with plastic or a cloth; let it rest for 30 minutes. (At this point, you may tightly wrap the dough in plastic and refrigerate it for up to 24 hours.)
7. Sprinkle your work surface lightly with flour. Cut off about one-third of the dough; wrap the rest in plastic or cloth while you work. Roll the dough lightly in the flour and use your hands to flatten it into a rectangle. Use a rolling pin to roll the dough out to 1⁄8-inch thickness, turning it as you work and sprinkling with flour only as necessary to prevent the dough from sticking. Cover the pasta with a towel and repeat the process with the remaining dough. Trim any rough edges off the sheets, and cut into noodles roughly ½ inch wide and about 2 inches long. Sprinkle with a little additional flour and cover.
8. Put the remaining 3 tablespoons butter in the large pot over medium heat. When it foams, add the chopped onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion is soft and starts to turn golden, 5 to 8 minutes. Add the stock and chicken, and bring it just to a boil, then lower the heat so that the liquid bubbles steadily. Add the chopped celery and carrots and cook, stirring occasionally, until the vegetables are as crisp or tender as you like them, anywhere from 10 to 30 minutes.
9. When you are ready to serve, add the noodles to the bubbling stock and cook until as tender or as chewy as you like, 2 to 5 minutes. Remove the pot from the heat, taste, and adjust the seasoning. Garnish with the chives and celery leaves if you like and serve.