Ingredients Jump to Instructions ↓

  1. Ingredients: 1 large chicken (about 4 pounds) 2 quarts water or broth 1 bay leaf 4 cloves garlic, cut in half 1 whole clove 3 carrots, cut in 1/2 inch pieces 3 ribs celery, cut in 1/2 inch pieces 1 large onion, cut in 1/2 inch pieces 6 mushrooms, quartered 2 tsp salt 1/2 tsp white pepper 1/2 tsp cayenne 1 tsp black pepper 1 tsp dried thyme 2 tbsp fresh tarragon, chopped 1 stick butter (1/2 cup) 1/2 cup flour 1/2 cup cream or milk 1 package (8 portions) buttermilk biscuits, baked according to the package directions.

Instructions Jump to Ingredients ↑

  1. Rinse the chicken and place it in a Dutch oven or other large pot with a lid. Add the water, bay leaf, garlic, and clove. Bring to a simmer over high heat. Skim foam from the surface, cover, turn heat to low and simmer for 1 hour. Carefully remove the chicken to a bowl to cool. Strain the broth into another bowl and reserve. Discard bay leaf, garlic, and clove. Place the pot back on medium heat, and add the butter, carrots, celery, onion, and mushrooms. Saute the vegetables in the butter for 5 minutes, until they begin to soften. Add the flour, and cook stirring for about 5 minutes, or until the flour begins to smell like cooked pie crust. Add the reserved broth and whisk into the flour and vegetable mixture. Add the salt, pepper, herbs and spices. Bring to a simmer, stirring occasionally. Reduce the heat to low, and simmer for about 30 minutes, or until the vegetables are tender. In the meantime, remove all the cooled chicken from the bones, and tear into large chunks. When the vegetables are done, stir in the cream, and the chicken. Bring back to simmer, and cook for 5 minutes to heat the chicken through. More liquid can be added in this step if the gravy is too thick. Taste and adjust seasoning. Serve hot in bowls, topped with a buttermilk biscuit.


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