Chef John's Revised Chicken & Biscuits Recipe - (4.3/5)

Ingredients

• INGREDIENTS:
• Stock: about 2 quarts
• 1 (2 3/4 - 3 lb) whole chicken, rinsed
• Water to cover (too much will result in a watered down stock)
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Stew:
• 1/4 cup olive oil
• 2 Tbsp butter
• 3 carrots, cut into 1/2-inch pieces
• 3 ribs celery, cut into 1/2-inch pieces
• 1 large onion, cut into 1/2-inch pieces
• 6 or more mushrooms, quartered
• 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper (start with 1/4 and taste for heat)
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tsp dried rosemary
• 1/2 c all-purpose flour
• 1/2 c milk
• 4 sprigs fresh thyme
• Stewed chicken from above (about 4 cups)
• 1 cup frozen peas
• 1 (10 ounce) can refrigerated biscuit dough