Sunday, September 28, 2014


This is a double recipe.

There must have been too much light in the kitchen because this chicken is actually golden because of the olive oil.

You begin by roasting a chicken to your liking.  I rub mine with olive oil, and then season with salt and Tones Rosemary Garlic.

I started this chicken this morning so it would have time to cool.  I will then pull all of the meat off and put it in a bowl.  I will take the skin, bones and whatever is left and boil it for a broth for about 30 minutes.  I then freeze it for a while so the fat goes to the top and I can skim it off.

Peel your potatoes in advance.  I also use the baby carrots.  You need about 2 cups maybe a bit more cut into chunks.  I steam mine in the microwave with a bit of the chicken broth on the bottom.  I mix in the carrots at the same time.  I steam them to about 3/4 of the way cooked.

In large pan melt 12 tablespoons of butter and then slowly blend in 12 tablespoons flour, 2 tsp salt and 1/4 of black pepper.  Simmer on low heat constantly stirring.  Bring to low boil.

Blend in 3 cups of the fresh chicken broth and two cups milk.  I use 2%.  Stir until all blended.

Then put in partially cooked potatoes and broken up chicken  - on the chicken use about 2 cups or more.  You should have some chicken left over for chicken salad.  I eye it so that the mixture of chicken and potatoes work with the amount of gravy. Let simmer for 10-15 minutes until the potatoes are cooked.  They should be nearly cooked when you add them.  Then add a can of drained peas.

Serve over hot biscuits.

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