Chicken and Biscuit Casserole, by Gene Burns

To prepare the poultry:

1. 5-6 pound stewing hen, capon or small turkey

1. medium-size yellow onion, peeled and cut in large pieces

5. medium-size carrots, peeled and cut in chunks

1. stalks of celery, cut in chunks

1. sprigs of parsley

1. bay leaf

5. whole black peppercorns

1. teaspoons salt

2 cups of milk

Combine all of the above ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat until the liquid is simmering. Simmer for two to two and a half hours until the meat is very tender. Remove the meat from the pot and when it is cool enough remove it from he bones in large pieces. Strain the broth and reserve the liquid while discarding the other ingredients.

To prepare vegetables for the casserole:

5. large carrots, peeled and cut in chunks

5. medium-size potatoes, peeled and cut in chunks

10. small boiling onions, peeled

10. medium to large-size mushrooms, wiped clean and quartered

1. package frozen peas

1. package frozen whole kernel corn

Steam the carrots, potatoes and onions in turn until each is fork tender and set aside. Sauté the mushrooms in two to three tablespoons of butter until tender and set aside. Cook the peas and corn in turn according to package directions and set aside. The goal here is not to overcook the vegetables and to retain the separate flavor of each which is why you take the time to cook them individually. Set these vegetables aside until you are ready to assemble the casserole.

To prepare the sauce:

3 cups reserved chicken broth

6 tablespoons flour

1/3 cup cold water

Combine the flour and cold water in a small bowl to form a paste. Put the chicken stock in a saucepan and put over a medium heat. While heating stir in the flour paste and continue stirring until the sauce thickens.

Prepare your favorite biscuit recipe (Bisquick is fine). Preheat the oven to 325 degrees and heat an empty casserole dish large enough to hold all the ingredients until the dish is warm.

Assembly and Final Preparation:

Combine the chicken chunks, cooked vegetables and the sauce. Put in the pre-heated casserole dish. Top with the biscuits and bake until the biscuits are golden brown and completely cooked, about twenty-five to thirty minutes. Serve.

Please note that proportionality is the key to this recipe. If you use a capon or small turkey you may need to increase the amount of chicken broth used in preparing the poultry although you should not have to increase the flavoring vegetables in that step. Just be sure the broth adequately covers the ingredients. Also if you have much more meat you may wish to increase the amount of vegetables in step two and make more sauce in step three. Be sure if expanding the sauce ingredients that you maintain the ratio of flour paste to chicken stock. You may also use other fresh or frozen vegetables according to your taste. This recipe looks complicated. It is not. It does take some time but you can do all the prep while the poultry is stewing. On a cold fall or winter day this recipe delivers a big payoff and is great for large groups. The left over chicken broth can be kept in the refrigerator or freezer and is great for a quick soup. Just add fresh vegetables and/or noodles and heat.

Dining Around with Gene Burns

Saturday 10am-1pm