Farmhouse Chicken and Biscuits |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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MOTHER had two special ways of fixing chickenbrowning serving-size pieces in fresh butter, or preparing this delicious sauce with the chicken added. Either way, our family loved Mother's chicken! Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 carrots, sliced |
2 celery ribs with leaves, sliced |
1 green onion, sliced |
5 peppercorns |
1 teaspoon salt |
6 cups water |
6 tablespoons butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
homemade or purchased biscuits, warmed |
Directions:
1. Combine the first seven ingredients in a Dutch oven; cover and simmer until the chicken is tender, about 45 minutes.
2. Remove vegetables and chicken from broth; set vegetables aside. Skin, bone and cube the chicken. Strain broth, reserving 3 cups.
3. In a large saucepan over medium heat, melt butter; stir in flour and pepper until thickened and bubbly. Gradually stir in reserved broth; bring to a boil, stirring constantly. Boil for 1 minute. Add chicken and vegetables; heat through. Serve over biscuits. Yield: 6-8 servings.
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