Chicken and Biscuits

AuthorMike
Rating

This recipe is adapted from Ina Garten’s recipe. I have always loved her simplicity and grace, I love reading her cookbooks, and her recipes just work.

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Ingredients

 1 Rotisserie Chicken (Hard to beat Costco's)
 5 Chicken Stock
 2 Onions
 4 Stalks of Celery, washed and chopped
 0.75 Flour
 6 Carrots, peeled and chopped
 1.50 Frozen Small Onions
 0.50 cup Fresh Parsley
 Salt, Pepper
 0.75 cup Half and Half
 0.50 cup Butter (1 Stick)
 0.50 cup Fresh Parsley
 1 Egg
 1 tsp Sugar
 1 tsp Salt
 1 tbsp Baking Powder
Yields1 Serving

Directions

Preparing the Stew
1

Take the meat off of the Rotisserie Chicken., and put the carcass in just enough water to cover it up. Add some onions, carrots, celery and a bay leaf, boil then simmer for 90 – 120 minutes, and you will have an outstanding broth. 90 Minutes

2

Begin the stew by making a roux. Melt 1.5 sticks of butter in a stock pot, add 2 chopped onions and chopped celery and sauté for 10 minutes or a little longer. Add the flour and stir for two minutes until it is quite thick.

3

Gradually add 5 cups hot chicken stock to the roux , stirring all along. Simmer and heat for 3-5 minutes.

4

Add carrots, peas, chicken, small whole onions and parsley. Add salt and pepper to taste. Start with 1 tsp pepper and 1 tsp salt. Feel it from there! You can had the half and half if you want, but I really don’t think you need to. Put aside until you are ready to cook. You can refrigerate this at this point.*

Making the Biscuits
5

I did not change a thing from Ina Garten’s biscuit recipe. They are just plain awesome.

If you have a Kitchen Aid mixer, it will be helpful.

6

Combine 2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 1 tsp sugar, 1 stick butter (cold and chopped up) and mix with the paddle attachment until the butter is well mixed in.

7

Add ¾ Cup half and half and mix at low speed. Mix in the parsley, then place dough on a floured board and roll out to just under ½ inch thick. Ina recommends 3/8 inch – I had to use a ruler. Make 12 2-3 inch biscuits. You can refrigerate these until you are ready.

Putting It All Together
8

When you are ready to cook, place the stew in a healthy big casserole dish (a little bigger than 9x13 if you have it) and heat it until it is quite warm. This may take 15-25 minutes in a 350 degree oven.

9

After the stew is hot, place the biscuits on top and bake for another 30 minutes.

10

Take out and serve with nothing else. You don’t need a salad unless you really want one.

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Ingredients

 1 Rotisserie Chicken (Hard to beat Costco's)
 5 Chicken Stock
 2 Onions
 4 Stalks of Celery, washed and chopped
 0.75 Flour
 6 Carrots, peeled and chopped
 1.50 Frozen Small Onions
 0.50 cup Fresh Parsley
 Salt, Pepper
 0.75 cup Half and Half
 0.50 cup Butter (1 Stick)
 0.50 cup Fresh Parsley
 1 Egg
 1 tsp Sugar
 1 tsp Salt
 1 tbsp Baking Powder

Directions

Preparing the Stew
1

Take the meat off of the Rotisserie Chicken., and put the carcass in just enough water to cover it up. Add some onions, carrots, celery and a bay leaf, boil then simmer for 90 – 120 minutes, and you will have an outstanding broth. 90 Minutes

2

Begin the stew by making a roux. Melt 1.5 sticks of butter in a stock pot, add 2 chopped onions and chopped celery and sauté for 10 minutes or a little longer. Add the flour and stir for two minutes until it is quite thick.

3

Gradually add 5 cups hot chicken stock to the roux , stirring all along. Simmer and heat for 3-5 minutes.

4

Add carrots, peas, chicken, small whole onions and parsley. Add salt and pepper to taste. Start with 1 tsp pepper and 1 tsp salt. Feel it from there! You can had the half and half if you want, but I really don’t think you need to. Put aside until you are ready to cook. You can refrigerate this at this point.*

Making the Biscuits
5

I did not change a thing from Ina Garten’s biscuit recipe. They are just plain awesome.

If you have a Kitchen Aid mixer, it will be helpful.

6

Combine 2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 1 tsp sugar, 1 stick butter (cold and chopped up) and mix with the paddle attachment until the butter is well mixed in.

7

Add ¾ Cup half and half and mix at low speed. Mix in the parsley, then place dough on a floured board and roll out to just under ½ inch thick. Ina recommends 3/8 inch – I had to use a ruler. Make 12 2-3 inch biscuits. You can refrigerate these until you are ready.

Putting It All Together
8

When you are ready to cook, place the stew in a healthy big casserole dish (a little bigger than 9x13 if you have it) and heat it until it is quite warm. This may take 15-25 minutes in a 350 degree oven.

9

After the stew is hot, place the biscuits on top and bake for another 30 minutes.

10

Take out and serve with nothing else. You don’t need a salad unless you really want one.

Chicken and Biscuits
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