Homesteading Recipes

Chicken and Biscuits From Scratch

[sg_popup id=”1″ event=”onload”][/sg_popup]Chicken And Biscuits From Scratch

One of my all time favorite winter comfort foods is Chicken and Biscuits, and today was the perfect day!

The only way to make it around here starts with roasting a whole chicken, so it’s a bit of a process but it is definitely worth it! So here we go!

Pin Me For Later!!Sunday dinners at my grandma's were always packed with people and good food! Every time we make homemade chicken and biscuits I think of those days!

Ingredients

shredded chicken from a whole roaster chicken
drippings from the roaster chicken

6 Tbsp       butter

6 Tbsp       flour
2 cups       chicken stock (approximately)
                    salt
                    pepper

Directions

Start by roasting a whole chicken, in this case a whole rooster!
If you have a recipe for roast chicken that you prefer skip these few steps. If not, you can use my recipe for The Perfect Roast Chicken!
Remove the chicken and reserve the juices from the bottom of the pan.
Take the meat off the bones and shred it. At this point I set the bones and skin aside to make a stock to can for my next batch or for chicken soup!
In a medium sauce pan melt butter and add flour, salt and pepper to make a roux.
Add those juices saved from your roasting pan and then add chicken stock until you reach the desired thickness of gravy, whisking constantly.
Add your shredded chicken and serve over mashed potatoes and biscuits!
Chicken and Biscuits From Scratch
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Chicken and Biscuits From Scratch

Ingredients

  • shredded chicken from a whole roaster chicken
  • drippings from the roaster chicken
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 cups chicken stock (approximately)
  • salt
  • pepper

Instructions

  1. Start by roasting a whole chicken, in this case a whole rooster! If you have a recipe for roast chicken that you prefer skip these few steps. If not, you can use my recipe for The Perfect Roast Chicken!
  2. Remove the chicken and reserve the juices from the bottom of the pan. Take the meat off the bones and shred it. At this point I set the bones and skin aside to make a stock to freeze for my next batch or for chicken soup!
  3. In a medium sauce pan melt butter and add flour, salt and pepper to make a roux. Add those juices saved from your roasting pan and then add chicken stock until you reach the desired thickness of gravy, whisking constantly. Add your shredded chicken and serve over mashed potatoes and biscuits!
https://www.achickandhergarden.com/chicken-and-biscuits-from-scratch/
  • Pingback: The Perfect Roast Chicken -()

  • Awesome recipe! Thanks for linking up at #SustainableSundays!

    • https://achickandhergarden.com

      Thank you so much! I hope you enjoy, it is a family favorite!

  • Pingback: In A Pinch Pizza Pockets - A Chick And Her Garden()

  • This sounds like the perfect fate for my laying hen who decided to act the part of Marie Antoinette in the coop door this week! ;-). Thanks for sharing!

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