Tarragon Chicken with Drop Biscuits

• 1 whole fresh chicken, about 4 pounds
• 1 large carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1 yellow onion, halved and thinly sliced
• 2 bay leaves
• 1/2 teaspoon mixed pickling spice
• 1/4 teaspoon whole black peppercorns
• 1/4 teaspoon fennel seeds
• 1 sprig fresh rosemary
• 1 1/2 teaspoons kosher salt
• 4 tablespoons unsalted butter
• 1 yellow onion, cut into small dice
• One 6-inch piece of leek (white and pale green part only), cut into small dice
• 1 large carrot, cut into small dice
• 1 celery rib, cut into small dice
• 1/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 cup thinly sliced scallions, white and pale green parts only
• 2 teaspoons chopped fresh tarragon
• 1 1/2 cups asparagus, sliced on the diagonal about 1/2 inch long
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 2 tablespoons minced fresh chives

1. For the quick chicken stock: Cut up the chicken to yield 2 drumsticks, 2 thighs, 2 breasts, 2 wings, and a back.
2. Put the parts in a large pot with 2 quarts cold water.
3. Bring to a simmer over high heat, skimming off any foam.
4. Add the carrot, celery, onion, bay leaves, pickling spice, peppercorns, fennel seeds, rosemary, and salt and adjust the heat to maintain a gentle simmer.
5. Cook for 30 minutes, then remove from the heat and let cool.
6. With tongs, lift the chicken from the stock and strain the stock.
7. Set aside 1 quart; refrigerate or freeze the remaining stock for another use.
8. Remove the chicken meat from the bones, shred the meat by hand, and discard the skin.
9. Preheat the oven to 400F.
10. In a large pot, melt the butter over medium heat.
11. Add the onion, leek, carrot, and celery.
12. Saute until the vegetables soften, about 5 minutes.
13. Add the flour and stir until blended.
14. Add the reserved 1 quart chicken stock and bring to a simmer, whisking.
15. Simmer, whisking occasionally, for about 5 minutes to thicken the sauce slightly.
16. Whisk in the cream.
17. Stir in the shredded chicken, scallions, and tarragon.
18. Taste and adjust the seasoning.
19. Bring a small pot of salted water to a boil over high heat.
20. Add the asparagus and boil for about 30 seconds, just to remove the raw taste.
21. Drain and transfer to ice water to chill quickly.
22. Drain well and add to the chicken mixture.
23. Transfer to an 8 by 12-inch baking dish, or a dish of comparable size.
24. For the drop biscuits: In a large bowl, whisk together the flour, baking powder, and salt.
25. In a small bowl, whisk together the milk, butter, egg, and chives.
26. Add the liquid ingredients to the dry ingredients and stir just to moisten evenly; do not overmix.
27. Drop 6 mounds of biscuit dough onto the chicken mixture, spacing them evenly.
28. Bake until the biscuits are lightly browned and the chicken mixture is bubbling, 25 to 30 minutes.
29. Let rest for 5 to 10 minutes before serving.
30. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

fresh chicken, carrot, celery, yellow onion, bay leaves, mixed pickling spice, whole black peppercorns, fennel seeds, rosemary, kosher salt, unsalted butter, yellow onion, only, carrot, celery, allpurpose, heavy cream, scallions, tarragon, long, flour, baking powder, kosher salt, milk, unsalted butter, egg, fresh chives

Taken from www.epicurious.com/recipes/food/views/tarragon-chicken-with-drop-biscuits-388224 (may not work)