Serves 4-6
Ingredients:
- 1 pound chicken breast
- 1 pound chicken thighs
- 1 tablespoon and 1 teaspoon salt
- 2 stalks celery, diced
- 2 medium carrots, sliced
- 1 small onion, sliced
- 2 tablespoons chopped parsley
- 1/2 teaspoon black pepper
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoon sugar
- 2 1/2 tablespoons butter
- 1 cup milk
Instructions:
In a pot add the chicken and 1 tablespoon salt. Add enough water to cover the chicken and boil until the chicken is done. Remove the chicken and cut up and remove any bones, if necessary. Reserve 2 quarts water. Place the chicken, celery, carrots, onion, parsley, and black pepper in the pot with the 2 quarts water. Turn the stove on to medium-high heat. Let simmer for about 1-2 hours, until the carrots are almost done. If there is too much liquid remove some. In a bowl mix the flour, baking powder, and sugar. Cut in the butter then add the milk. Mix together and with a spoon carefully drop spoonfuls into the pot. Turn the stove down to low and cook for another 10 minutes. Cover the pot and cook another 10-15 minutes, until the biscuits are cooked.
Tomorrow: National Corned Beef Hash day