Ultimate Creamed Chicken On Biscuit

submitted by: esther@rochgte.fidonet.org (Esther H. Vail, Rochester NY USA)
This is a nice old-fashioned dish which many consider the ultimate comfort
food–I used to make it for my children when they were ill. Made by this
recipe it is incredibly rich, but very innocent in its flavoring, and full
of an intense wonderful taste of chicken. But I warn you that the use of
low-fat margarine and skim milk would make it pointless to serve. Instead,
do it just once a year and really enjoy it.

Cook chicken wings with salt and water to cover until they disintegrate.
Throw the wings away (or dismember and give your cats the meat). Boil the
broth down to two cups and strain. Cool overnight and next day remove all
but a tablespoon of fat from the top of the jellied broth. Bring the broth
to the boil in a covered pot, reduce heat to a simmer, and add the chicken
breasts.

NOTE: do not add to boiling broth, because that will toughen the chicken.
Simmer covered very gently over low heat about twenty minutes; remove one
breast and cut into it to see if it’s done. Continue simmering a bit longer
if necessary. Remove chicken and keep closely covered so it won’t dry out
while you prepare the sauce. Add the butter to the broth. Combine cream and
flour (I shake them together in a covered jar) and stir gradually into the
broth. Cook this sauce mixture gently, stirring frequently, until thickened
(this will be like a thin white sauce). Meanwhile, cut the chicken breasts
into bite-size cubes. Add to completed sauce and allow to heat gently for a
minute or so, and serve over split biscuits.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE – 19 MARCH 1996