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Farmhouse Chicken and Biscuits Recipe

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"MOTHER had two special ways of fixing chicken—browning serving-size pieces in fresh butter, or preparing this delicious sauce with the chicken added. Either way, our family loved Mother's chicken!"

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6-8 Servings
Prep: 15 min. Cook: 55 min.

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 carrots, sliced
2 celery ribs with leaves, sliced
1 green onion, sliced
5 peppercorns
1 teaspoon salt
6 cups water
6 tablespoons butter
1/2 cup all-purpose flour
1/4 teaspoon pepper
Homemade or purchased biscuits, warmed

Directions

Combine the first seven ingredients in a Dutch oven; cover and simmer until the chicken is tender, about 45 minutes. Remove vegetables and chicken from broth; set vegetables aside, and skin, bone and cube the chicken. Strain and reserved 3 cups of the broth. In a large saucepan, melt butter; add flour and pepper. Cook and stir over medium heat until bubbly. Gradually stir in the reserved broth; bring to a boil, stirring constantly. Boil for 1 minute. Add chicken and vegetables; heat through. Serve over biscuits. Yield: 6-8 servings.

Farmhouse Chicken and Biscuits published in Reminisce Extra August 1994, p47

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