Ingredients
> 2 whole chickens.
> 4 onions.
> 8 carrots.
> 6 stalks celery.
> 8 cloves garlic.
> 1/2 bunch of parsley.
> 2 bay leaves.
> 2 or 3 cloves.
> 1 tsp peppercorns.
> 4 cups bisquick.
> 1 1/2 cups milk.
> 1 stick of butter softened.
> 1/2 cup parsley flakes.
> 1 can of creamed corn.
> 2 egg whites, beaten with some water.
> 2 Tbsp Flour
> Some flour and cold water.
How
> Put the first 9 ingredients in a pot and cover with water.
> Simmer gently for 2 to 3 hours.
> Remove the chicken from the broth.
> Strain and save the broth.
> Skin the chicken and pick from the bone in bite size pieces.
> Put the chicken pieces in a large baking dish.
> Thicken the remaining broth with some flour mixed in cold water.
> Simmer the gravy gently until thickened and pour over the chicken.
> Mix the bisquick with the milk until blended well.
> Knead the biscuit mix gently and roll out to 1/4 inch thick.
> Spread softened butter over the rolled out biscuits. Be generous.
> Sprinkle parsley flakes over the buttered biscuits heavily.
> Roll the biscuits into a long log.
> Refridgerate until ready to use.
> Beat the egg whites with a little cold water until fluffy.
> Mix 2 Tbsp flour into can of creamed corn.
> Mix the beaten egg whites with creamed corn.
> Pour on top of the chicken mixture in the baking dish.
> Cut the biscuits in 1 inch slices and place them on top of the corn mixture.
> Bake at 350 degrees until the biscuits are brown.
> Fill Plate. Eat. Repeat.
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Chicken off the bone.
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Strain and save the broth for gravy.
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You need to knead biscuits.
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Rolling out biscuits to 1/4 inch thick.
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Buttering the biscuits with a thick layer of butter. Be generous with the butter.
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Spread it on thick.
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Dump on the parsley flakes.
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A good coating of parsley flakes is good.
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Biscuits rolled and ready for slicing. The biscuits can be refridgerated at this stage.
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Put the chicken in a baking dish and cover with gravy.
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Egg Whites beaten until foamy with a little cold water.
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Mix the creamed corn and egg whites together just until blended.
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Egg whites and corn on top of the chicken and gravy.
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Biscuits on top of the corn mixture and ready for baking.
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Done to perfection.
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Always make a double batch of this.
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Copyright © 1999, Chandler H. Johnson