Wednesday, February 6, 2013

Chicken and Biscuits from Scratch - So Easy

I like real food - made from scratch.  It really is easy - just takes some planning.  Today, I made chicken and biscuits for my sister Lori.  She had surgery and hasn't been feeling good.     

This is what I did.  Start with chicken breasts, skin on, bone in - that is where the flavor is.  I put olive oil in pan, added some sliced onions and minced garlic.  Salt and pepper the chicken and place skin side down in hot pan.  

After about 5 minutes flip them over.  Add celery and 5 C of water.  Let that come to a bubble, put lid on and turn heat to medium low.  This will be your stock.

While this is cooking or poaching, dice up your veggies.  I did onion, garlic, parsley, celery and carrots.  

Let chicken cook for about an hour - I don't really know, I was busy doing other things.  

Take chicken out of pan, strain the stock - I give my chickens the cooked veggies - they served their purpose.  Add some olive oil to same pan, saute the cut up veggies and add frozen peas.

Take the skin and bones off the chicken and dice the meat.

Once veggies are fork tender add to the meat.

Then in the same pan, melt 4 Tbs. butter.  Add 1/4 C flour to make your rue.  When it starts to brown and smell nutty, it is ready for the stock.  

I used about 3/4 of the strained stock.  Add it 1 C at a time.  Makes a great gravy.  I added salt, pepper and poultry seasoning to taste.

Pour this gravy into a strainer and on top of meat and veggie mix.

Place mixture into a buttered pan.  Mix up your biscuits.  I use the Betty Crocker recipe.  Roll and cut out.  I always use a glass.

 I usually press my thumb in my biscuits and brush with melted butter.  That is it.  Real food, no preservatives and put in refrigerator until ready to bake.

I also made her a banana spice cake.  I pinned the recipe.  I did substitute the sour cream with greek yogurt.  Super moist!

I hope they enjoy it!  

Blessings from Ringle, Wisconsin.

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