From: Woodchuck
Date: Tue, 1 Feb 2000 01:05:52 -0500 (EST)
Chicken 'n' Biscuits.
This is down-home grub. For a treat, substitute rabbit for the chicken.
Or for RIGHTEOUS APPALACHIAN CHOWING DOWN, get hold of some fresh-killed
squirrels. Now, your woodchuck has fed in the finest restaurants of
Chicago, San Francisco, Manila and Tokyo, and he steers you straight:
squirrel is *good for you*. Nice, fat grey squirrels from a walnut/oak
forest. Mmmmm.
OK, get a couple of chicken breasts and a casserole dish. Put the
breasts into the dish. Add some frozen vegetables, like from a "medley
mix" peas, green beans, carrots, maybe some diced raw potatoes. Add
water to cover everything. Add 2 TBspn flour mixed with cooking oil to a
paste to this, and stir it around. (This will thicken it).B Or throw in
a couple of packages of cheap "chicken gravy" mix in the envelopes.
Bake a while at 375, covered, until chicken is done.
Then make biscuits (or get a tube of buttermilk biscuits from the
grocery).
Remove casserole from oven, TURN OVEN UP TO 450 or so. The casserole
should be bubbly hot and thick. Arrange raw biscuits on top, floating
half-in, half-out of the gravy. Remove top. Return to hothot oven, bake
until biscuits are done. You know what a done biscuit looks like, bake
until they look like that. [lessons for the beginning cook].
Remove and eat. Salt and pepper to taste. Can use other kinds of
chicken, of course. Thighs are nice. Can add a can of drained
mushrooms to mix, too. Can do what you want, except: do not add onions.
Important lesson.
EXCEPT FOR CHINESE COOKING, chicken and onions do not mix. The flavors
are incompatible, like mustard and ice cream. Garlic, yes. Onions, no.
Never. No chicken dish needs onions. They ruin chicken soup. They
are even suspicious on a chicken sandwich. Trust the 'chuck on this.
OK, go ahead and ignore me. When you wonder why your chicken soup
never tastes right, remember this advice: do not put onions in it.
Variation: learn how to make puff pastry, substitute it for the
biscuits, and call the result 'chicken [rabbit/squirrel] pot pie'.
Compare with a garbagy store pot pie. If your mother cooks Czech,
she'll know all about puff pastry. (Something like strudel dough).
You should be able to make a potpie with venison, too. Add fat.
Use beef gravy. Add onions. Even jerky (real, gunshow jerky, not
that road-kill shit they have in bars near trailer parks) can be
put to good use this way.
Certain Czech recipes for venison involve sour gravy. (Gravy
made with some vinegar, lemon peel, and sometimes mace and sago.)
Dave
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