Aunt Frieda’s roast chicken and fried noodle pudding
Rinse a whole chicken and place on a rack in a roasting pan. Salt lightly the skin on all sides. Inside the chicken cavity, place a bunch of sage and a white onion, peeled and cut into quarters, as well as two tart apples. Bake at 375 for an hour, or until the skin is crisp. While baking, cook a half pound of egg noodles according to package instructions. Drain and add 2 tablespoons margarine. Sauté a large diced onion in two tablespoons olive or canola oil. Stir onions into the noodles and add two eggs and salt and pepper to taste. Heat ¼ cup canola oil in a pan and add the noodles in patties, like latkes. Turn once and brown.