Vermont Chicken And Biscuits

Serves: 4
Total Calories: 929


1 broiler-fryer chicken (4 to 5 lb.), cut up
6 cups water
2 cups celery sliced
2 cups onions sliced
1 cup carrot sliced
1/2 cup parsley leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
6 tablespoons flour
1/4 teaspoon marjoram ground
Tender Egg Biscuit dough


In a 5-quart Dutch oven, place chicken, water, celery, onions, carrots, parsley, salt and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 1 hour or until chicken is tender.

Remove meat from bones and cut into 1 1/2 - to 2-inch pieces. Place chicken in a 1 1/2 -quart casserole set aside. Strain broth discard vegetables. Return broth to Dutch oven, reserving 1/2 cup. Over high heat, bring to a boil and boil until reduced to 4 cups. Reduce heat to medium.

In a small bowl, mix 1/2 cup reserved chicken broth, milk, flour and marjoram, stirring until smooth. Stir into boiling broth. Cook and stir until thick and smooth. Add salt to taste. Pour over chicken.

Preheat oven to 450°. Roll or pat biscuit dough to 1/2 -inch thickness. Cut with a 2 1/2 -inch biscuit cutter. Place biscuits on top of hot sauce in casserole. Bake for 15 to 20 minutes or until biscuits are golden brown. Bake extra biscuits on an ungreased baking sheet with chicken casserole for 12 to 15 minutes or until golden.

Nutritional Facts:

Serves: 4
Total Calories: 929
Calories from Fat: 6

This Vermont Chicken And Biscuits recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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