“MOTHER had two special ways of fixing chicken—browning serving-size pieces in fresh butter, or preparing this delicious sauce with the chicken added. Either way, our family loved Mother’s chicken!”

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 carrots, sliced
  • 2 celery ribs with leaves, sliced
  • 1 green onion, sliced
  • 5 peppercorns
  • 1 teaspoon salt
  • 6 cups water
  • 6 tablespoons butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon pepper
  • Homemade or purchased biscuits, warmed

Directions

  • Combine the first seven ingredients in a Dutch oven; cover and simmer until the chicken is tender, about 45 minutes.
  • Remove vegetables and chicken from broth; set vegetables aside. Skin, bone and cube the chicken. Strain broth, reserving 3 cups.
  • In a large saucepan over medium heat, melt butter; stir in flour and pepper until thickened and bubbly. Gradually stir in reserved broth; bring to a boil, stirring constantly. Boil for 1 minute. Add chicken and vegetables; heat through. Serve over biscuits.

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