What we have here, peeps, is an old-time recipe that has been lost in the shuffle of modern cooking (or lack thereof) but it is now, fortunately, being brought back into the limelight via the Waffle, and Four Mile Ridge. Of course.
What we’re talking about is old-fashioned Chicken Gravy and Biscuits.
It’s a highly likable dish. Note: that says likable – not lickable, not that the thought won’t cross your mind when there are just a few kernels or corn and some gravy left in the bottom of the bowl and you’re home alone. Or at the lunch table at school. Those people know me and they love me no matter what. I think.
Is it strange to talk about unconditional love in a blog post about chicken gravy?
Anyhoo, first you will need a chicken. You can cook a whole organic chicken or use rotisserie chicken from the market, or a leftover chicken breast will work. My recipe for Roasted Whole Organic Chicken (linked!) is amazing, btw. You can cook one whole chicken for dinner with veggies and then an extra for Chicken Gravy. Sounds like a plan.
So remove the meat from the bones and set it aside, then peel and dice about 4 carrots and 4 potatoes. Put them in a saucepan full of water and boil for about 20 – 30 minutes.
In the bottom of a French oven, melt about 4 Tablespoons of butter and add 2/3 of a cup of flour. Cook, stirring constantly, for a couple minutes, so your gravy will not have a flour taste. Pour in 4 cups of organic chicken stock or broth. Heat the broth, stirring with a wire whisk, until all of the flour is incorporated into the broth. Then pour in 4 cups of milk. Once the broth and milk mixture is hot, it will thicken.
Toss in the shredded chicken, the cooked potatoes and carrots, a can of drained peas, a can of drained corn and a can of drained green beans. Turn the heat down to low and allow the veggies to come to temp, simmering for the next 10 – 15 minutes. Add about 1 Tablespoon of ground sage or poultry seasoning, a 1/2 teaspoon or more of pepper – taste for salt. Stir frequently.
Now for the biscuits. These biscuits are so easy and turn out absolutely great. Everytime. Preheat the oven to 450 degrees F. First, mix 4 cups of flour with 2 Tablespoons of baking powder and 1 teaspoon of salt. Dice 2 sticks of cold butter and put them in the flour mixture and blend using a pastry blender or a fork. Blend until coarse crumbs form, then pour in 1 1/2 cups of buttermilk, reserving about 1/4 cup of buttermilk to mix in later as needed. Stir, and heavy thick dough will start to form. Stir until all of the flour is moistened, but do not over stir. I sometimes need to add the extra buttermilk for additional moisture. When all of the flour is incorporated, dust the countertop with additional flour and scoop the dough out onto the floured countertop.
Pat the dough out to about 1/2 inch in thickness, then fold the dough in half a few times to make the gorgeous layers. Pat it back out to 1/2 inch thickness again, then use a biscuit cutter or a jar to cut the biscuits and place them on an ungreased cookie sheet. Makes a dozen biscuits. Bake for 10 minutes.
Chicken Gravy with Vegetables and Homemade Buttermilk Biscuits will have all of your little cluckers crowing with dinnertime joy! 🙂
An old-fashioned recipe that is enjoying new popularity, Chicken Gravy will have your happy little cluckers crowing with dinnertime joy. All of your peeps will show up early for dinner!
- 4 Tbsp butter, melted
- 2/3 cup flour
- 4 cup of chicken broth or stock - organic, low-sodium
- 4 cups of milk
- 2 cups of diced potatoes - cooked
- 2 cups of diced carrots - cooked
- 1 can of drained peas
- 1 can of drained corn
- 1 can of drained green beans
- 1 Tbsp of ground sage or poultry seasoning
- 1/2 - 1 tsp of pepper - to taste
- Homemade Buttermilk Biscuits
- 4 cups of flour
- 2 Tbsp baking powder
- 1 tsp salt
- 1 cup cold butter, diced - (2 sticks)
- 1 3/4 cups of buttermilk
Melt butter in the bottom of a heavy French oven, add the flour and stir for a couple minutes, to diminish the flour taste in the gravy.
Add the chicken stock, stir with a wire whisk until the roux is incorporated into the stock, then add the milk. Stir frequently as the milk and stock heat, the gravy will thicken. Once the gravy thickens, add the chicken, the cooked, drained potatoes, the drained carrots and the canned, drained veggies and the seasonings. Turn the heat down to low and stir occasionally.
While waiting on the gravy to thicken, preheat the oven to 450 degrees F. Mix the flour with the baking powder, salt and add the diced butter to the flour and use a pastry blender to mix until coarse crumbs form. Add 1 1/2 cups of the buttermilk and stir, adding additional buttermilk as needed. The dough will be thick - stir until the dough pulls away from the sides of the bowl, but do not over stir.
Dump the thick dough onto the floured countertop and pat flat, to about 1/2 inch thickness. Fold the dough over on top of itself several times then pat flat again and cut into circles. Bake on an ungreased cookie sheet for 10 minutes.
To serve cut or pull the biscuit in half and top with chicken gravy.