Colonial Chicken & Biscuits
Recipe: #31079
December 14, 2018
Categories: Chicken, Southern Sunday Dinner, Whole Chicken, Bone-in Pieces, more
"An 18th century recipe adapted from the Michie Tavern in Charlottesville, VA"
Original is 6-8 servings
Ingredients
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 by Step Method
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
No special items needed.
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