This dish is a favorite in our household and is a wonderful way to stretch one chicken into two meals. Served with a salad, this recipe yields six servings.
4# chicken, whole or cut up
7 cups water
1 large stalk of celery, chopped
1 med. onion, chopped
1 large carrot, chopped
1 tsp salt
½ tsp pepper
Add all ingredients to a pan and heat to boiling. Skim foam, cover and reduce heat. Simmer for 1 hour or until thighs reach a temperature of 180 degrees.
Remove the chicken and strain the broth. Measure the broth. There should be about 6 cups. If there is less, add water. Divide in half.
Remove the bones and skin from the chicken and discard. Cut the into bite-sized cubes. Divide the cubed chicken in half.
Put half the broth and half the chicken into a storage container and freeze.
1 cup all purpose flour
½ Tbls sugar
1 ½ tsp baking powder
½ tsp salt
¼ cup shortening
½ cup milk
Mix dry ingredients together in a medium bowl. Cut in the shortening until the mixture looks like crumbs. Add the milk and stir. Set aside.
2 quart baking dish
3 cups chicken broth
1# frozen mixed vegetables, thawed
3 Tbls butter
1/3 cup flour
½ cup milk
1/8 tsp nutmeg
Salt and pepper to taste
Preheat oven to 400 degrees. Spread the thawed vegetables in the bottom of the baking dish and top with the chicken.
Melt the butter in a medium saucepan. Add the flour and mix until lightly browned. Add the broth and whisk until smooth. Heat to boiling. Add the milk and cook for one minute. Remove from heat and add nutmeg, salt and pepper. Pour into the baking dish.
Drop biscuit dough on top of the chicken mixture.
Bake for about 20 minutes until the mixture is bubbling and the biscuits are light brown.