Farmhouse Chicken and Biscuits Recipe

5 4 6
Farmhouse Chicken and Biscuits Recipe
Farmhouse Chicken and Biscuits Recipe photo by Taste of Home
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Farmhouse Chicken and Biscuits Recipe

Read Reviews
5 4 6
Publisher Photo
"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!"
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 55 min.

Ingredients

  • 1 broiler/fryer chicken (3 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, cubed
  • 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. Skin, bone and cube the chicken. Strain broth, reserving 3 cups.
In a large saucepan over medium heat, melt butter; stir in flour and pepper until thickened and bubbly. Gradually stir in 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.
Originally published as Farmhouse Chicken and Biscuits in Reminisce Extra August 1994, p47

  • 1 broiler/fryer chicken (3 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, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon pepper
  • Homemade or purchased biscuits, warmed
  1. Combine the first seven ingredients in a Dutch oven; cover and simmer until the chicken is tender, about 45 minutes.
  2. Remove vegetables and chicken from broth; set vegetables aside. Skin, bone and cube the chicken. Strain broth, reserving 3 cups.
  3. In a large saucepan over medium heat, melt butter; stir in flour and pepper until thickened and bubbly. Gradually stir in 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.
Originally published as Farmhouse Chicken and Biscuits in Reminisce Extra August 1994, p47

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bablesprice User ID: 6223091 18259
Reviewed Dec. 29, 2013

"I loved this recipe, only thing I did different was substituting half the water for chicken broth, I added the water & broth in a large measuring cup and mixed in about 1T poultry seasoning, half a packet of Sazón by Goya (its in the Hispanic food section of most grocers and is wonderful with chicken recipes!), and a dash of sage. Mixed well and poured over the chicken and veggies in the dutch oven."

MY REVIEW
AnnaRamos User ID: 7262725 71911
Reviewed Sep. 14, 2013

"Yummy!"

MY REVIEW
maball User ID: 4420592 37905
Reviewed Dec. 4, 2011

"Delicious!!! We also served over rice and I used broth to cook the chicken."

MY REVIEW
sstetzel User ID: 158954 41752
Reviewed Nov. 11, 2009

"I have made this several times - excellent recipe."

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