01/02/2017 Country Chicken with Cream Biscuits

Country Chicken with Cream Biscuits

Recipe Courtesy of Cindy Schumacher

1 chicken, cut up
2 tsp. salt
1 stalk celery
1 medium onion, quartered
5 carrots cut in chunks
¾ cup flour
2 cups half and half
2 egg yolks, beaten
Salt and pepper to taste

Cream biscuits

2 cups Bisquick
1 cup heavy cream
¼ cup butter, melted

Place chicken in a kettle with enough water to cover. Add salt, celery, and onion.
Cover and simmer until tender. Add carrots the last 30 minutes of cooking.
Drain broth from chicken. Skim fat, reserving ¼ cup for gravy. Strain broth; save carrots.
Measure 2 cups broth for gravy and pour remaining broth back into kettle with chicken to keep hot.
Heat chicken fat in a saucepan and blend in flour. Cook 2 minutes.
Gradually add the 2 cups chicken broth and half and half, cooking and stirring with a wire whisk until thick and smooth. Add a small amount of hot gravy to egg yolks, then return yolks to gravy.
Cook 2 more minutes.
To make Cream Biscuits, combine Bisquick and cream. Turn out on a floured board.
Flour hands and knead dough a few times. Pat or roll out to ½ inch thickness.
Cut into rounds with a floured cutter 1 to 2 inches in diameter.
Dip each biscuit in butter and place on a cookie sheet, 9 inch square baking pan, or iron skillet.
Bake at 450 degrees until light brown, 12-15 minutes.