Ingredients: |
Ingredients: For the filling:
1 (7-10 lb) stewing chicken cut into 4 pieces
3 medium yellow onions
2 carrots, peeled and sliced
1 rib of celery, trimmed and sliced
1/2 cup celery leaves, chopped
3 sprigs parsley
2 sprigs sage
1/2 tsp. freshly ground pepper
1/2 cup flour
12 cups flour
salt
For the biscuits:
3 1/3 cups flour
2 tbsp baking powder
1 tsp salt
9 tbsp cold butter cut into pieces
1 cup plus 2 tbsp milk
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Directions: |
Directions:Filling:
Put chicken, onions, carrots, celery, celery leaves, parsley, sage, pepper and 12 cups of water into a large pot.
Bring to a boil over high heat, skimming off any foam as it appears
Reduce heat to low and simmer until chicken is very tender (about 1 1/2 to 2 hours)
Transfer the chicken with slotted spoon to a bowl and set aside to cool briefly. Remove meat from the bones and transfer to a bowl. Cover meat with plastic and refrigerate overnight.
Discard skin and return bones to stock. Increase heat to medium and continue to boil stock until rich & golden (about 3 more hours). There should be about 5 cups volume. Refrigerate overnight.
THE NEXT DAY, remove the fat from the stock and heat to a boil. Whisk flour together with 1 cup water until smooth. Thenwhisk this into the hot stock until thickened (about 3-5 minutes). Season to taste with salt.
Preheat oven to 475º. Cut meat into pieces and put into a large baking dish (I used 2), and distrubute evenly. Ladle gravy over chicken. Bake for 10 minutes.
For the biscuits
Sift together the flour, baking powder and salt into a large bowl. Use two forks to work butter into flour until it resembles coarse meal. Stir in milk with a fork until dough holds together. Transfer to flat surface and roll out to a thickness of 1/2 inch. Use a 3 inch cutter to cut biscuits, should total 12.
Add biscuits to top of chicken and bake for an additional 20 minutes or until golden brown.
Remove from oven and let cool for 10 minutes before serving. |
This recipe for Vermont Chicken Pie is from