Monday, December 13, 2010

Chicken & Biscuits

 This one starts with a roux.
Melt some butter with white pepper.  Black is fine, too. 
Add some flour.  I didn't add any salt because I knew there was enough in the broth recipe I cooked the chicken in.
Mix that up and throw in the chicken stock you made up from the biggest bird you could get your hands on.  Mine was close to 6 lbs.  I have Ina Garten's chicken soup broth recipe in my head as a general guideline.  Strain and strain again through cheese cloth.  Cook the broth down to around 3 1/2 cups or so. I double strain as I use a lot of herbs and whole pepper corns in the broth.
 Cook and stir until nice and darkened and thickened.
 Throw that chicken in there....
Spoon over homemade, fresh, right-out-of the-oven, hot buttered biscuits.  
Stand back and be ready for the stampede back to the kitchen for 2nd's.  Guaranteed to be a hit!


Reckless Glue said...

I am salivating right now!

Lou Cinda @ Tattered Hydrangeas said...

This looks so DELISH! This is something that I am just no good at and that is cooking...but I LOVE to watch cooking shows! What is up with that?? And I love to watch other people cook!

My New Year's Resolution is going to be to be a better cook!

Lou Cinda