Chicken pot pie starts with the chicken
While my stomach healed
this previous fall and winter, I devolved into the world's laziest
cook. But now that I'm able to eat real food, I figured it was worth my
time to cook up last year's old layers (who have been patiently waiting
in the freezer).
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Despite various other
methods tried during our early years on the farm, I now cook
all old hens slowly under moist heat before picking the flesh off
the bones and using the former in various recipes. The classic is
chicken pot pie, and this
Epicurious recipe has become my new favorite. Except, I used
homemade broth instead of storebought, shiitakes instead of button
mushrooms, far more vegetables than they call for, goat milk instead of
cream, and a different biscuit recipe baked separately instead of
together. But, I mean, it's mostly the same. And it definitely
hit the spot. Thanks, old hens!