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The Times
Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen.
Cooking: Chicken and Biscuits
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About this blog
By Scott Tranter
Diner wizard Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen. For more of his tips, visit www.cnyflavor.com or www.crazyottosempirediner.com.
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March 1, 2013 12:01 a.m.



Homemade biscuits are always a favorite and very easy to make.  Here I use instant potatoes (and no one knows) but you may wish to use homemade mashed potatoes or microwave mashed potatoes.

If you would like to follow along as I make this meal , please visit http://www.youtube.com/watch?v=CglaU9ZEXHk.  I'll show you step-by-step how to make biscuits using a homemade biscuit cutter.

 



Chicken & Biscuits 







1 (4-lb) whole fresh chicken



1 (16-oz) bag frozen mixed vegetables



1 (1-2 lb 8 oz) box Bisquick



1 qt buttermilk



1 box instant potatoes



1 (16 oz) jar chicken base



1 tsp granulated garlic



1 tsp black pepper



Pinch salt



Flour



Wash chicken and place in pot with about 1 gallon water. Cover pot and bring to boil. Boil for 25-30 minutes until done. Remove chicken from pot, but keep water on simmer. Remove chicken from bone and break into bite-size pieces.



Preheat oven to 400 degrees. To make biscuits and form dough, mix together in bowl:



3 cups Bisquick



1 cup buttermilk



Place dough on counter or cutting board. Put some flour on dough and roll to about 1/4 inch thick. Use biscuit cutter or clean tomato paste can with holes in top for cutter. Dip edge of can in flour and cut biscuits. Reform dough and cut biscuits until all dough is gone. This will make approximately 11 biscuits total. Place biscuits on ungreased cookie sheet or tray, not touching. Bake 10-12 minutes on center rack. Lightly butter tops after baked.



Make instant potatoes according to package directions.



To make rue, start with two cups of flour and 1/4 lb melted butter. Add flour to the butter until desired consistency (like Playdoh).



While rue is cooking, add to water from chicken 6 level tbsp chicken base, 1 tsp black pepper and 1 tsp granulated garlic and salt. When rue is done add all rue to water from chicken. Reduce heat so it doesn't boil. Stir constantly until broth is mixed well. Add vegetables and chicken and cook until vegetables are done.



Serve over mashed potatoes and opened biscuits.



Serves 6-8

 

 

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