Chicken and Sweet Cream Biscuits Recipe
Ingredients
| Hen | 1 | |
| Salt | 2 Teaspoon | |
| Stalk celery | 1 | |
| Carrots | 5 | |
| Medium-sized onion - 1, quartered | ||
| Chicken fat - ¼ cup | ||
| Flour | 3/4 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Light cream | 2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Parsley - for garnishing | ||
Directions
MAKING
1. In a kettle, take chicken which has been cut into serving size pieces.
2. Add water to the kettle so that it is just enough to cover the chicken pieces.
3. Add salt, celery, carrots and onion.
4. Cover it with a lid and heat it over a low flame. Simmer for about 3 hours or until chicken is tender.
5. Drain broth from chicken.
6. Remove fat from broth and keep aside ¼ cup for the gravy.
7. Strain the broth and keep the carrots aside.
8. Keep 2 cups broth aside to prepare the gravy and pour the remaining broth back into the kettle over the chicken to keep it hot.
9. In a saucepan, mix chicken fat and flour.
10. Add broth and cream and stir well.
11. Cook it over a medium flame until it becomes thick and smooth. Keep stirring it continuously.
12. In a bowl, take beaten egg yolks and pour a little of the above contents into it. Cook for 2 minutes.
SERVING
13. In a serving dish or soup tureen, place hot chicken and carrots. Pour the gravy over it.
14. To serve Chicken and Sweet Cream Biscuits, sprinkle with parsley and decorate with baked Sweet Cream Biscuits.
1. In a kettle, take chicken which has been cut into serving size pieces.
2. Add water to the kettle so that it is just enough to cover the chicken pieces.
3. Add salt, celery, carrots and onion.
4. Cover it with a lid and heat it over a low flame. Simmer for about 3 hours or until chicken is tender.
5. Drain broth from chicken.
6. Remove fat from broth and keep aside ¼ cup for the gravy.
7. Strain the broth and keep the carrots aside.
8. Keep 2 cups broth aside to prepare the gravy and pour the remaining broth back into the kettle over the chicken to keep it hot.
9. In a saucepan, mix chicken fat and flour.
10. Add broth and cream and stir well.
11. Cook it over a medium flame until it becomes thick and smooth. Keep stirring it continuously.
12. In a bowl, take beaten egg yolks and pour a little of the above contents into it. Cook for 2 minutes.
SERVING
13. In a serving dish or soup tureen, place hot chicken and carrots. Pour the gravy over it.
14. To serve Chicken and Sweet Cream Biscuits, sprinkle with parsley and decorate with baked Sweet Cream Biscuits.
Chef
