So, I roasted a chicken the other night and saved the juices and the bones and boiled them for a about a good hour.. I thought that this would make a great stock for either a chicken stew or a chicken noodle soup.. Well as you can see by the title of today’s post the stew won.. I will also post the recipe for the biscuits, that were a fail on my part as my baking powder was old (who knew that baking powder gets old???)
When I roasted my chicken I put it on a bed of onions, celery, garlic and carrots.. This helped along with the juices to make a great stalk.. Which makes my stew taste great..
Leftover chicken, you will be amazed how much you get when you de-bone and boil the bones
6 potatoes, chopped pretty large
1 onion, quartered
3 carrots chopped
3 handfuls of frozen peas
salt and pepper to taste
3c of homemade stalk
1/4c cold water
~Arrange you veggies on the bottom of your slow cooker pour over your chicken stalk, don’t worry if it is still pretty jelly, it will tour to liquid pretty fast.. I let it cook on high for a couple of hours until the veggies were fork tender.. Then I added the chicken.. Just cut it up into bite size pieces.. About 1hr before you eat mix the cornstarch in the water.. Add to the slow cooker and allow to get thick.. Serve with biscuits..
~Biscuits compliments of Betty Crocker
~Mix dry ingredients, cut in the shortening, once it is kind of beady looking add the milk.. Mix until the mixture is soft and sticky.. Put the dough on a floured board and knead about 10 times.. Roll out and cut out with a drinking glass.. Place on a cookie sheet and bake at 400 for 12 min.