"Seeing as how we are a comfort-food restaurant, I thought the 'Chicken 'n Biscuits' may be a fun one for the at-home cook," says Rick Lewis, chef of Quincy Street Bistro (6931 Gravois Avenue; 314-353-1588).
"Plus, it is purdy tasty."
Having sampled the soup and biscuit during my recent review visits, I can confirm Lewis' opinion. This is a delicious soup, and the biscuits make for a perfect pairing -- or you can just eat them by yourself. All alone. At one sitting. Or maybe that's just me.
11 ounces butter 11 ounces flour 1.5 gallons chicken stock 1 3-4 lb. chicken 6 carrots, cut into coins 2 onions, medium dice 1 head celery, chopped 1 tsp minced garlic 2 bay leaves 1 thyme sprig 1 bunch parsley, chopped ¼ tsp black pepper
1. Simmer chicken in stock till tender. Strain off stock and reserve.
2. Pick through the chicken, reserving only the meat and discarding any bones, cartilage or skin.
3. In a large stock pot, melt butter and flour together and whisk over medium heat till toasty and golden. Slowly add the stock, whisking till the soup thickens.
4. Add chicken, vegetables, herbs, pepper and salt and simmer till vegetables are tender.
Page through to read the recipe for Quincy Street Bistro's biscuits.
2 cups all-purpose flour 4 tsp baking powder ¼ tsp baking soda 1 tsp salt 2 Tbsp cold butter, cut into small cubes 2 Tbsp cold lard, cut into small cubes 1 cup cold buttermilk
1. Mix the dry ingredients.
2. Cut in the butter and lard quickly so the fat doesn't melt.
3. Make a well and mix in the buttermilk.
4. Turn out dough onto a floured surface and gently roll it onto its self 6 times till it reaches the right consistency.
5. Cut into small 2x2 biscuits.
6. Bake at 350 for 12 minutes.
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