Chicken and Sweet Cream Biscuits

Preparation info

  • Difficulty


  • Makes

    10 to 12


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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


  • 1 (5 lb.) stewing chicken
  • 2 tsp. salt
  • 1 branch celery
  • 1 medium onion, quartered
  • 5 carrots, cut in big pieces
  • ¼ c. chicken fat
  • 2 c. chicken broth
  • ¾ c. flour
  • 2 c. light cream
  • 2 egg yolks, beaten
  • Parsley
  • Sweet Cream Biscuits


  • 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 with chicken to keep hot.
  • Measure chicken fat into saucepan; blend in flour. Gradually add broth and cream. Cook until thick and smooth, stirring constantly. Add a small amount of hot gravy to egg yolks; then add yolks to gravy. Cook 2 minutes more.
  • Place hot chicken and carrots in serving dish or soup tureen; pour in gravy. Sprinkle with parsley and top with baked Sweet Cream Biscuits.