This is a recipe I got from Leigh over at 5 Acres and a Dream. I have seen many recipes like this before, but I have never tried one. It seems like it's time. Leigh uses some ingredients I don't have, so you will have to go visit her site to see the differences. Here is what we tried for dinner.
First, cut up and layer some chicken in the bottom of a baking dish. This is chicken we canned.
Then add a layer of carrots. These are from last summer. Next, add a layer of peas. I like the descriptions in this recipe. It doesn't say how many, so I put a few in, looked at it, put in a few more, then a few more. I decided this looked just right.
The gravy calls for:
2 tbsp. fat (I used shortening)
2 tbsp. flour
2 c. chicken broth (I used ours)
Lightly brown the flour in the melted fat, slowly add the broth and cook until thick. I used my jar of broth, but I also added the broth that was in the jar of chicken. I figured I would need more flour to thicken it, and I did. If you need
something to be thicker, make a rue. This is just some flour in a little cold water. The flour will mix much smoother if you use cold water instead of warm or hot. Stir the rue until it is smooth, then slowly pour it into your gravy, stirring it in constantly. Let this new flour cook for a while to see how much it will thicken. If it's still not thick enough, add a little more. You have to guard against making your gravy too flour-y. It will taste too much like flour and not enough like broth.
I also added salt, pepper, and some parsley to the gravy. To see why I add parsley to just about everything, read here.
After the gravy is ready, pour it over the chicken and vegetables.
This didn't look very appetizing at this point.
Next, mix up the biscuit dough.
Mix:
1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
Cut in 1/3 c. fat or shortening
Mix in 1/2 c. milk with a fork
Drop by the spoonful onto the gravy, chicken and vegetables.
Bake at 400* for about 20 minutes or until the biscuits are brown and the gravy is bubbling.
At this stage, Frank walked over and looked in the pot, then gave me that look that said, "You really expect me to eat that?" I just laughed and thought, "I sure hope this is edible...."
After I got everything in this pan, I realized I could
use one that isn't this deep and it would work fine, and may even work
better.
Guess what?? He liked it! He even asked for seconds. Ladies, you know exactly what I mean. Frank and I agreed this is one recipe I will add to an index card and put the box with my other favorites. With our canned ingredients, this is a great homegrown, homemade meal that is quick to fix, nutritious and great tasting. In this meal I used our canned chicken, broth and carrots. Now, this summer I need to can some peas, as well. The more meals we can make with a variety of basic ingredients, the more independent we become in providing for ourselves.
Until next time - Fern
I have to admit it did look a bit anemic! I am going to try it when you commented Frank had seconds. Men are good judges of food! Would the gravy have added more color if you had made a darker roux? I have been planning my new experiment in gardening for 2014, more home grown herbs and more peas and carrots which I hope to dehydrate. Thank you for the photo recipe, seeing is so helpful!
ReplyDeleteBefore cooking, it looked kinda yucky. But, after it was baked, it looked great. I can see where any kind of meat or broth would work in this recipe. It is so simple you can easily adjust it to your preferences.
DeleteHappy cooking, Fiona.
Fern
I make a dish that is similar. The difference is in the vegetables. A couple of years ago I layered cubed potatoes, sliced carrots and peas in quart jars, covered them with hot water and canned them according to the time for the vegetable that takes the longest (peas & potatoes = 40 minutes at 10 lbs. pressure). So now all I need do is dump a jar of meat, usually chicken or turkey, into a casserole dish, top with the quart of vegetables and add the gravy. Top with biscuits and bake. It is a quick, easy and delicious meal. Yours looks so good that I may have to make it for my supper tonight!
ReplyDeleteVicki, this is a great idea! Especially since I could, if I timed everything right, be getting potatoes, peas and carrots from the garden at the same time. Hmmm....now you have given me another idea to work into my canning and gardening scheme, and I really appreciate that.
DeleteBlessings,
Fern
My boyfriend decided to get something like at the store... It was basically a boxed dinner. It was disgusting!!!!! It was literally a large can of soup and some instant biscuit dough. He thought it looked like it'd be really good. Luckily, we have moved on to more homemade food. Hopefully later in life we will also have our own chickens and other livestock, along with some space to actually grow our own food as well.
ReplyDeleteKeep dreaming and planning and learning. It will lead you on a great adventure!
DeleteFern
Oh Fern, that looks yummy! I found you from Bacon and Eggs and am your newest follower! I like what ya'll share here on your blog! Have a great week! Blessings from Bama!
ReplyDeleteFelecia, we are glad you found us. Hope you find something useful here. Thank you for the comment.
DeleteFern