Name: Chicken and Sweet Cream Biscuits
Yield: Makes 10 to 12 servings
Ingredients: 2 egg yolks, beaten; 2 c. light cream; Sweet Cream Biscuits; Parsley; ¾ c. flour; 2 c. chicken broth; ¼ c. chicken fat; 1 branch celery; 1 medium onion, quartered; 2 tsp. salt; 5 carrots, cut in big pieces; 1 (5 lb.) stewing chicken

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

A Sunday special—bring guests home from church to enjoy it

Ingredients

1 (5 lb.) stewing chicken
2 tsp. salt
1

Method

Cut chicken in serving-size pieces; place in kettle. Add hot water to cover. Add salt, celery and onion. Simmer, covered, until tender, about 3 hours. Add carrots the last 30 minutes of cooking.
Drain broth from chicken. Skim fat from broth, saving ¼ c. fat for gravy. Strain broth; save carrots. Measure 2 c. broth for gravy. Pour remaining broth back into kettle

‌

Ingredients

Method

Part of