Chicken Dinner, Part II
Friday, October 29, 2010
When the dumplings were gone but there was still chicken and lots of stock left, along with plenty of gravy, I made biscuits and took some of the chicken off the bone and served with the biscuits with gravy poured over the top of everything.
Biscuits are a great way to make something out of nothing, especially if you like eggs. There’s nothing better than eggs with biscuits for any meal of the day, even better if you have bacon or sausage to go with it, and some good tart apples to fry up in a little bit of bacon grease.
But I’ll leave the eggs and bacon and fried apples for a different post. Today we’re talking about chicken.
I use a very basic biscuit recipe, and if I’m cooking for myself I always cut the recipe in half because biscuits are a million times better fresh than leftover. If you can handle the sodium, Jiffy Biscuit Mix for fifty cents is a good option; you can easily make half a box at a time. But boy is it salty if you’re not used to that.
This is not really a recipe, but in the spirit of Learning to Cook with Marion Cunningham, I’ll give instructions anyway.
First, make the biscuits. The recipe below is adapted from the More-with-Less Cookbook.
2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening or butter
3/4 cup milk
Preheat oven to 425°F.
Sift together in a bowl flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk all at once stirring until soft ball is formed.
Turn dough onto a lightly floured surface and knead lightly a few times. Roll or pat dough to 1/2 inch thickness. Cut into desired shapes with biscuit cutter or glass or sharp knife.
Place on ungreased baking sheet and bake 10-12 minutes or until tops are golden brown.
Then when those are done, put them together with the leftover chicken and gravy.
Chicken with Biscuits
Take chicken meat off the bone of a few pieces of chicken. You can cut the chicken into smaller pieces or leave it larger, as you prefer. You can also heat it up a little if you want.
Heat the gravy.
Cut two hot biscuits in half and put the halves, cut side up, on a plate. Scatter the chicken over the top of the biscuits. Pour the warmed gravy over the top of everything.
It’s way better than Bojangles.