This traditional Chicken and Biscuits recipe will leave your family begging for seconds!
|1||Maple Leaf Prime Naturally® Whole Chicken|
|2||Ribs celery, chopped|
|3||Carrots, chopped and divided|
|8 cups||(2 L) Water|
|.5 tsp||(2 mL) Salt|
|.25 tsp||(1 mL) Pepper|
|2||Cloves garlic, minced|
|1||Sprig fresh thyme, (or ¼ tsp (1 mL) dried thyme)|
|1||Sprig fresh parsley|
|6 tbsp||(80 mL) Unsalted butter, softened|
|4||Mini red potatoes, cut in half|
|.5 cup||(125 mL) Green beans, cut into ½” (1.25 cm) pieces|
|1 cup||(250 mL) Frozen lima beans|
|1 tbsp||(15 mL) Chopped fresh herbs|
|.5 tsp||(2 mL) Lemon zest|
|1 cup||(250 mL) Cake and pastry flour|
|1 cup||(250 mL) All purpose flour|
|2 tsp||(10 mL) Baking powder|
|.5 tsp||(2 mL) Baking soda|
|1 tsp||(5 mL) Salt|
|.25 cup||(60 mL) Cold unsalted butter, cut into ½” (1.25 cm) cubes|
|.75 cup||(175 mL) Buttermilk|
PLACE chicken, onion, celery and half of the carrots in a large Dutch oven and add water, salt and pepper. Bring to a boil, skimming off any foam that rises to the surface. Add garlic, thyme, parsley and bay leaf. Reduce heat to low and simmer covered for 45 minutes, skimming occasionally until chicken is cooked to an internal temperature of 185°F (85°C). Transfer cooked chicken to a platter using tongs. Allow the broth to continue simmering.
REMOVE chicken from the bones when cool enough to handle. Discard the bones and skin. Cut chicken into bite-sized pieces and set aside.
STRAIN the broth and discard the vegetables. Measure 6 cups (1.5 L) of liquid and return it to the pot. Mash the butter in a medium bowl with a fork to make a paste. Slowly whisk about 2 cups (500 mL) of broth into the paste of butter until smooth then whisk back into the pot with broth. Bring to a boil over medium heat whisking constantly. Add potatoes and carrots. Simmer for 8-10 minutes until tender. Stir in chicken, beans and lima beans. Season with salt and pepper to taste. Stir in fresh herbs and lemon zest. Remove from heat and set aside.
POSITION rack in the center of the oven and preheat to 400°F (200°C).
WHISK cake flour, all purpose flour, baking powder, baking soda and salt in a medium bowl. Using a pastry blender or your cold fingertips, cut the butter into the flour until the mixture is crumbly with pea sized pieces of butter. Add buttermilk and mix gently to combine. Turn onto a lightly floured surface and quickly knead the dough until it just comes together. Do not overwork.
DROP 12 scoops of biscuit dough on top of the chicken stew. Bake for about 30-40 minutes or until biscuits are golden and a toothpick, when inserted in the center comes out clean. Serve hot!
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