Ingredients: |
Ingredients: 6 Pounds Boneless, skinless chicken
breast
Poached to 165° internal
temp, liquid reserved
2 Each Bay leaves For poaching liquid
1 Pound Carrot Peeled, 1” dice
½ Pound Celery ½” dice
1 Pound Onion ½ “ dice
2 Pounds Potato, skin on 1” dice
1 Pound Peas, frozen
6 Ounces Oil
12 Ounces Flour
1 Gallon Reserved poaching liquid
1 Tablespoon Chicken base Low sodium if available
2 Teaspoons Thyme, dried
1 teaspoon Paprika
1 Teaspoon Ground black pepper
½ Box General Mills Bisquick mix Mixed with skim milk
according to pkg. directions
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Directions: |
Directions:1. Preheat oven to 350°.
2. Poach chicken in 160 – 180° water seasoned with bay leaves, peppercorns and
other available fresh herbs – tie together in cheese cloth or with string to make
removal easier. Poach until internal temperature of chicken is just 165°. Cut into
1” cubes and set aside
3. Add chopped vegetables to poaching liquid and simmer until just fork tender.
Drain, reserving liquid (remove bay leaves & seasoning) and combine vegetables
with chicken.
4. While vegetables cook, make roux in frying pan over medium heat with 6 ounces
oil and 12 ounces flour, add flour gradually, expect clumps and dark-ish color, stir
constantly. Strain poaching liquid and add 2 ounces at a time, to roux, whisking
constantly, until 8 oz liquid added. When thick and smooth add roux-mixture to
remaining liquid, bring to a boil, reduce heat and let simmer until flour taste cooks
off and thickens, about 8 minutes. Season with dried thyme, paprika and pepper.
5. Add skim milk to biscuit mix according to package directions, set dough aside.
6. Coat full size hotel pan with cooking spray. Spread chicken-vegetable mixture in
bottom of pan, pour gravy evenly over mixture. Using 4-oz scoop, place 24 balls
of biscuit dough in 4x6 rows.
7. Bake 40 – 50 minutes or until internal temp of mixture reads 165° and biscuits
are cooked through. |
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