Saturday, March 3, 2012

Chicken and Biscuits

Today I'm sharing with you some good old wholesome, home cooked comfort food.  Chicken and biscuits were always a special treat in our house.  (Click here to read the story.) And it's still a favorite now that I'm all grown up.  This meal is best made with homemade chicken stock - it really is worth the extra time.  We always had it with the basic chicken and gravy, but if you wanted to you could add some diced carrots, green beans, peas, and corn to the broth before making the gravy for additional flavor and nutrition.  Hope you enjoy it as much as my family always did!

Chicken and Biscuits

3 c. cooked chicken, cut into bite-sized pieces
4-5 c. chicken broth
2 c. water
1 c. flour
assorted vegetables (optional)

1. Pour chicken broth into a dutch oven, and bring to a simmer over medium high heat.  If using the vegetables, add now and return the liquid to a simmer.  Cook until the vegetables are tender, about 10-15 minutes.  Add the chicken, and continue to cook until heated through.
2. Place the water and flour in a small bowl, and whisk until combined.  Slowly add the water/flour mixture to the simmering broth, stirring to combine.  Cook over medium heat until the liquid has thickened to the desired consistency (5-7 minutes).  Add salt and pepper to taste.
3.  Serve over buttermilk biscuits.  If you decided to go with the basic recipe without the vegetables, this meal is great with a side of roasted carrots with honey and thyme.

Helpful links for this recipe:
Homemade chicken stock & cooked chicken
Buttermilk Biscuits
Roasted Carrots with Honey and Thyme


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