I just made the creamed chicken recipe up as I went along. I saut�ed some carrots and onions in butter and then added a bag of frozen chicken stock I had in the freezer. To that I added a small carton of half and half, the peas, salt and white pepper. I kept adding cornstarch that was dissolved in a bit of cold water until it reached the consistency I wanted.
On occasion I purchase a family pack of bone in chicken breasts. I simmer them with celery, onions, carrots, salt, pepper and bay leaf. I then freeze smaller portions of the chicken and broth separately, very handy to have around.
Below is another recipe having the chicken around works for.
I would like your recipe for the creamed chicken….
Looks better then a can of Swansons with extra chicken & peas added and frozen biscuits. Oh well, in a pinch.
Thanks for the recipe.
It looks pretty freakin’ good to me…
Hey thanks for the advice people. Like I said, they we’re good, just missing something. I used Hodgson Mill flour.
What brand of flour did you use?
Great photos! Those biscuits and chicken look wonderful.
I’ve found for lighter biscuits I like to use buttermilk. Just add 1 tsp. baking soda to the 1 Tbl. of baking powder and substitute buttermilk for the whole milk. 1 Tbl. of sugar will make the biscuits more tender, but not sweet. I suppose the buttermilk and sugar would make the biscuits no longer Southern?
Those biscuits look REALLY good, you should be proud![:D]
Thanks lleechef, mine we’re pretty good, it’s just that I’ve had better. I might have to go to the source, good old mom.
You could add 1-2 additional teaspoons of baking powder but I dunno, looks pretty damn good to me! Also your biscuits look better than Emeril’s…….he made them the other night on the show and they looked like hockey pucks! Thanks for the lovely photos.
it certainly looks terrific.
The following is Emeril’s recipe for tradional Southern Biscuits. I followed it to the T and they we’re good. But I’m thinking they could have been better, maybe a bit more fluffy? Do any of you have any tips for me?
The creamed chicken part I just made on my own. I keep frozen chicken broth on hand and added lots of half and half and butter of course.
4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt
4 tablespoons butter, cold
1 cup solid vegetable shortening, cold
2 cups milk
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.
Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
Prep Time: 30 minutes
Inactive Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 biscuits
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Creamed Chicken & Biscuits – Photos
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