1 1/2 kg of chicken thighs
1 medium onion, finely chopped
1 1/2 tablespoons of salt
1 sprig of rosemary
6 grinds of black pepper
2 carrots, peeled and cut into small sticks or slices (300 g)
Biscuits:
2 cups of all-purpose flour
2 teaspoons of active dry yeast
salt and black pepper to taste
2 tablespoons of chopped fresh parsley
4 tablespoons of butter or margarine
3/4 cup of milk
3 tablespoons of all-purpose flour for thickening
1 1/2 kg of chicken thighs
1 medium onion, finely chopped
1 1/2 tablespoons of salt
1 sprig of rosemary
6 grinds of black pepper
2 carrots, peeled and cut into small sticks or slices (300 g)
Biscuits:
2 cups of all-purpose flour
2 teaspoons of active dry yeast
salt and black pepper to taste
2 tablespoons of chopped fresh parsley
4 tablespoons of butter or margarine
3/4 cup of milk
3 tablespoons of all-purpose flour for thickening
Place the chicken thighs in a large pot with 5 cups of water
Add the chopped onion, salt, rosemary, pepper, and carrots
Let it simmer
Reduce heat, cover, and cook for about 45 minutes or until the chicken is tender. Reserve
Prepare the biscuits: In a large bowl combine flour, yeast, salt, black pepper, and parsley
Add the butter or margarine and mix with two forks or your fingers until it forms a coarse crumbs
Add all of the milk at once and stir with a spoon until the dough pulls away from the sides of the bowl. Reserve
With a slotted spoon, remove the chicken from the pot, cover, and keep warm
Remove any excess fat from the surface
Melt the fat from the cooking liquid - it should be about 5 cups, if less add more, if more subtract
Mix well the 3 tablespoons of flour with 3 tablespoons of water
Add to the cooking liquid in the pot
Let it simmer again, stirring constantly until thickened
Add the chicken pieces back to the pot
Place the biscuit dough on spoonfuls of soup filled to the top over the chicken
Let it simmer again
Reduce heat, cover the pot, and cook for about 15 minutes or until the biscuits are cooked
Serve 8 portions.
