4 1/2 pounds whole chicken
1 recipe Old-Fashioned Buttermilk Biscuits with herb variation, uncooked
6 tablespoons unsalted butter
4 carrots, peeled and chopped
4 ribs celery, chopped
8 ounces button mushrooms, wiped clean and thinly sliced
1/4 cup all-purpose flour
5 cups chicken broth
10 ounces frozen green peas
1 tablespoon fresh sage, chopped
salt, to taste
freshly ground black pepper, to tasteEgg Wash
1 large egg, beaten with 2 tablespoons milkDirections:
1. Preheat the oven to 375°F.
2. Place the chicken in a large pot and place just enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to low. Simmer for about 45 minutes or until the juices run clear when the thigh is pierced.
3. Prepare the biscuits as the recipe directs, but do not bake them. Set aside.
4. Remove the chicken from the pot and set aside until cool enough to handle. You may reserve 5 cups of the cooking liquid and set aside.
5. Melt the butter in a large skillet over medium-high heat and add the carrots, celery, and mushrooms. Cook stirring frequently for about 10 minutes, or until light brown.
6. Add the flour and cook, stirring frequently, 3-4 minutes longer, until light brown. Slowly whisk in the broth and bring to a low boil, whisking constantly.
7. Add the peas and the sage. Season with salt and pepper and stir to mix. Reduce heat and simmer, stirring occasionally, 10-15 minutes or until thick and creamy.
8. Remove the skin from the chicken and discard. Pull the meat off the bones in large chunks and stir the chicken into the vegetable mixture. Remove from the heat and transfer the mixture into a 9x13-inch baking dish.
9. Top the chicken mixture with the biscuits. Brush the tops of the biscuits with the egg wash. Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and the chicken mixture is bubbling. Serve immediately.
Old Fashioned Buttermilk Biscuits
from The Foster's Market Cookbook
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 pound cold unsalted butter, 1/4" cubes
1 1/4 cups buttermilk, to 1 1/2 cups
1 large egg, beaten with 2 tablespoons milk
1. Preheat the oven to 425°F.
2. Lightly grease a baking sheet and set aside.
3. Sift together the flour, baking powder, baking soda, and salt in a large bowl.
4. Add the butter and cut it into the flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. The dough up to this point can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
5. Add 1 1/4 cups buttermilk and mix lightly just until the dough begins to stick together; do not overmix. Add up to 4 tablespoons more buttermilk, 1 tablespoon at a time, if the dough is dry.
6. Turn the dough out onto a lightly floured work surface and press together lightly just until the dough forms a ball; do not overwork the dough.
7. Roll or pat out the dough to 3/4-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping the cutter into flour as needed to keep the dough from sticking.
8. Place the biscuits on the baking sheet and brush the tops with egg wash.
9. Bake 12-15 minutes, until golden brown. Remove from the oven and serve immediately.
11. Herb-Cheese Biscuits: Add 1 cup grated Cheddar cheese; 2 trimmed, minced scallions; and 2 tablespoons chopped fresh parsley to the flour-butter mixture before adding the buttermilk.
12. Sweet Potato Biscuits: Add 1 cup peeled, cooked, mashed sweet potato to the flour-butter mixture before adding the buttermilk.
13. Watercress or Herb Biscuits: Add 1/4 cup chopped watercress or herb (such as parsley, basil, or dill) to the flour-butter mixture before adding the buttermilk.