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Farmhouse Chicken and Biscuits Recipe
Farmhouse Chicken and Biscuits Recipe photo by Taste of Home

Farmhouse Chicken and Biscuits Recipe

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!"
TOTAL TIME: Prep: 15 min. Cook: 55 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 55 min.
MAKES: 6-8 servings

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

  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Farmhouse Chicken and Biscuits

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Sep. 14, 2013

"Yummy!"

MY REVIEW
Reviewed Dec. 4, 2011

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

MY REVIEW
Reviewed Nov. 11, 2009

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

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