Chicken and Sweet Cream Biscuits

Farm.Fares's picture

Dec. 05, 2011


Stewing hen 5 Pound (1 Piece)
Salt 2 Teaspoon
Celery stalks 1
Carrots 5 , cut in big pieces
Onion 1 Medium , quartered
Chicken fat 1/4 Cup (4 tbs)
Flour 3/4 Cup (12 tbs)
Chicken broth 2 Cup (32 tbs)
Light cream 2 Cup (32 tbs)
Egg yolks 2 , beaten
Parsley 1 Tablespoon (For Garnishing)



1. In a kettle, take chicken which has been cut into serving size pieces.

2. Add water to the kettle so that it is just enough to cover the chicken pieces.

3. Add salt, celery, carrots and onion.

4. Cover it with a lid and heat it over a low flame. Simmer for about 3 hours or until chicken is tender.

5. Drain broth from chicken.

6. Remove fat from broth and keep aside ¼ cup for the gravy.

7. Strain the broth and keep the carrots aside.

8. Keep 2 cups broth aside to prepare the gravy and pour the remaining broth back into the kettle over the chicken to keep it hot.

9. In a saucepan, mix chicken fat and flour.

10. Add broth and cream and stir well.

11. Cook it over a medium flame until it becomes thick and smooth. Keep stirring it continuously.

12. In a bowl, take beaten egg yolks and pour a little of the above contents into it. Cook for 2 minutes.


13. In a serving dish or soup tureen, place hot chicken and carrots. Pour the gravy over it.

14. To serve Chicken and Sweet Cream Biscuits, sprinkle with parsley and decorate with baked Sweet Cream Biscuits.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 528Calories from Fat 309

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 575 mg23.96%

Total Carbohydrates 12 g4%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet