Saturday, February 21

Chicken & Biscuits...

Okay, so this is one of my most requested of recipes but it's the kind that you add a little bit of this and a little bit of that to make it work. My hubby and Grandpa can sit down and eat a whole pan full if they are left to fend for themselves and Grandma has made a batch of this! The "recipe" comes from Grandma M. who has made this dish for us for most of our lives- I can't even begin to tell you how many times this was on the table at her house, especially when one of us would request it for our "birthday meal"... since I'm so spoiled rotten she and Momma even came down a couple of years ago to help me make it for the first time for our FFA officer team. They still talk about it and request the recipe! This is one of those comfort foods that is easy to fix ahead of time and have in the freezer to pull out and reheat :)

  • 1- Whole Chicken (Cut Up)- ~ 6+ lbs
  • Bay Leaf
  • 2 Chicken Bullion cubes
  • 1- Bag of Frozen Biscuits
  • Milk
  • Butter
  • Salt
  • Pepper
  • Corn Starch
In a large stock pot or crock pot, boil your chicken with the bay leaf and bullion cubes. (You can add an onion and celery to your stock to add additional flavor if you wish). Cook until the chicken falls off the bone. Cut off heat to stock and reserve to make "gravy"- freeze left overs to use for other recipes. Using tongs, pull out all of the pieces of chicken and put into a bowl to cool off until it's cool enough to handle without burning your hands. De-bone and pull off the skin and excess fat from meat and put shredded chunks into another bowl or in the bottom of a 9x13 glass casserole dish. Preheat oven here to 425. Take approximately 2 cups of stock and put in a sauce pan. Add 1 stick of butter, approximately 1 t. salt & 1 t. pepper and 1-2 cups of milk to make a gravy mixture. Add corn starch and heat until thickened. Tweak this until you get a creamy chicken gravy that you think taste good! If you want extra gravy to serve on the side, increase stock and milk as needed to get the amount you desire. Poor hot gravy over hot chicken and place frozen biscuits down on top of the gravy. Bake until the biscuits done- time varies depending on the temperature of your chicken and gravy. Serve with veggies on the side for a complete meal. Another idea is to take and make in smaller disposable casserole dishes (say an 8x8 or even a loaf pan) and bake all and freeze leftovers. Simply thaw and reheat for an easy meal down the road. This is especially helpful for smaller households.


PreppyBumpkin said...

This is one of the things I miss the most in my gluten-freeness!!!

You made my mouth water just looking at the recipe. If you're ambitious, you can make the biscuits from scratch...I don't know that I've had it since she switched to frozen biscuits.

Love ya!

BlueRidgeMtnGal said...

Maybe we can find some gluten-free biscuts so that we can let you have it too :) Love ya!