Going way back to my childhood, there was never, ever a meal I loved more than my mother’s stewed chicken and biscuits. Pure, unadulterated comfort food! Just think about it…..chicken simmered in a fragrant broth infused with carrots, onion and celery. Seasoned with bay leaf, thyme and sage and served over piping hot from the oven and mile high, buttermilk biscuits. Is this not just the most perfect February meal ever? Come on, let’s get this party started!
Comforting Stewed Chicken and Biscuits
I have tried forever and ever to recreate my mother's recipe to no avail. Mom had very few herbs or spices to work with so I can't imagine what I am missing except for the chicken itself. She used chickens fresh from Vic Strong's farm which had a flavor all to themselves. Having said that, my version is absolutely delicious! How do I know? Sparky raved about it! Not only that, but he ate the leftovers 3 days in a row for lunch and wishes there was more. So let's get busy and make some soul satisfying Stewed Chicken and Biscuits. This is made in 2 parts, so stay tuned!
The Chicken and Broth
- 1 4 1/2 -5 lb Fryer Chicken
- 1 large onion peeled and quartered
- 1 large Carrot rough chopped
- 2 stalks celery rough chopped
- 6 cups Chicken Stock
- 2 tsp salt
- 2 tsp dried parsley leaves
- 2 Bay Leaves
- 1 tsp dried Thyme leaves
- 1 tsp dried Sage Leaves
- 1 large Carrot peeled and sliced thinly
- 1 stalk celery chopped
- 1/2 cup chopped onion
- 1/2 cup Green Peas fresh or frozen
- 1/ 3 cup Flour shake together with the water below
- 1/3 cup Water shake together with the flour above
- Cut the chicken into 8 pieces and place in a large kettle.
- Sprinkle with the thyme, sage, salt and parsley. Add the bay leaves.
- Pour over the Chicken Stock. Bring to a boil, lower heat to a simmer, cover and simmer for 1-1/2 hours until the chicken falls off the bone.
- Remove the chicken from the pot to a platter and let cool enough to handle.
- Remove the chicken from the bone in good sized pieces. Discard the bones and the skin.
- With a slotted spoon remove the cooked carrots, celery and onion and discard. Pour the broth through a strainer and discard all the solids then return the broth to your kettle. Go on to Part 2.
The Chicken Stew
- Bring the chicken broth to a boil, reduce the heat and let simmer for 15 minutes to reduce and concentrate the flavors.
- Add the shredded chicken back into the kettle with the strained broth.
- Add in the carrot, celery and chopped onion. Also add in the frozen green peas. Bring to a boil, then reduce heat to a simmer. No need to un-thaw. Simmer for a few minutes.
- In a shaker bottle of some kind...like a jelly jar, an old pickle jar or a measuring cup, shake together the 1/3 cup flour with the 1/3 cup water. Stir this into the stew, bring to a boil, reduce the heat and simmer for a few minutes for the flavors to meld.
- Serve over hot buttermilk biscuits, mashed potatoes or noodles. Prepare to be overwhelmed with pure, soul satisfying goodness! Thank you Mamma!
- Garnish with a tiny bit of paprika and parsley if desired for color.
- Thanks for stopping by today! Hugs and much love fro me, Karen, TJG
Tried this recipe?Let us know how it was!
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