A beloved recipe that captures the essence of Southern hospitality and home-cooked goodness.
Ingredients
Scale:
1 whole chicken (about 3-4 pounds), cut into pieces
8 cups of water
2 cups of chopped carrots
1 cup of chopped celery
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, cold and cubed
1 cup whole milk
1 cup heavy cream
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
In a large pot, add the chicken pieces along with water, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to low and cover the pot. Simmer for 1 hour, or until the chicken is cooked through and tender. Periodically skim off any foam.
Carefully take the chicken pieces out of the pot and let them cool slightly. Strain the broth through a fine-mesh sieve into another pot, discarding the vegetables and bay leaves.
In a mixing bowl, combine flour, baking powder, salt, and sugar. Add the cubed butter, mixing until the mixture resembles coarse crumbs. Gradually stir in the milk until just combined.
While the broth is still simmering, shred the cooled chicken into bite-sized pieces, discarding the bones and skin. Add the shredded chicken back into the broth.
