Colonial Chicken & Biscuits

6-8
Servings
15m
Prep Time
1 1/2h
Cook Time
1h 15m
Ready In


"An 18th century recipe adapted from the Michie Tavern in Charlottesville, VA"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (349.4 g)
  • Calories 318.7
  • Total Fat - 6.3 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 725.8 mg
  • Sodium - 608.1 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.4 g
  • Protein - 54.4 g
  • Calcium - 46.1 mg
  • Iron - 7.7 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.1 mg

Step 1

Simmer chiekn, celery and onions in 3-4 cups water until chicken is tender and pulls away from the bone, about 30-40 minutes.

Step 2

Discard skin and bones and cur chicken into medium sized pieces.

Step 3

Reduce stock to 2 1/2 cups and remove excess fat. Meanwhile, preheat oven to 350°.

Step 4

Thicken stock with flour which has been mixed with 6 tablespoons of water. Add salt and pepper to taste.

Step 5

Place chicken pieces in bottom of a 2 quart casserole dish. Pour gravy over chicken and let cool.

Step 6

Place uncooked biscuits on top of chicken and bake for 25-30 minutes or until biscuits are done.

Tips & Variations


No special items needed.

Related