Chicken n Biscuits

• 1 pound Boneless, Skinless Chicken Thighs
• 3 whole Garlic Cloves, Smashed
• 1 quart Chicken Stock
• 3 whole Carrots, Chopped
• 2 whole Celery Stalks, Chopped
• 2 whole Red Potatoes, Peeled And Chopped
• 6 Tablespoons Unsalted Butter
• 1 whole Yellow Onion, Chopped
• 2 cups Sliced Mushrooms
• 6 Tablespoons Flour
• 1/4 cups Fresh Parsley, Minced
• 1 teaspoon Fresh Thyme, Minced
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ground White Pepper
• 1/4 teaspoons Sea Salt
• 1-13 cup All-purpose Flour
• 1- 1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sea Salt (for Biscuits)
• 2 Tablespoons Cold Butter
• 2 Tablespoons COLD Shortening
• 13 cups Grated Sharp Cheddar Cheese
• 1 whole Egg
• 13 cups Buttermilk
• 1 whole Egg Yolk, Mixed With A Bit Of Water, For Egg Wash

1. In a large pot filled with water and the garlic cloves, poach the chicken thighs until cooked through.
2. Drain and set aside to cool before chopping into small pieces.
3. In another large pot, bring two cups of the chicken stock to a boil.
4. Add the carrots, celery and potatoes and simmer for about 15 minutes, or until veggies are done.
5. Remove veggies with a slotted spoon and reserve stock.
6. Combine chicken and veggies and set aside.
7. In a Dutch oven, melt the butter.
8. Add the onions and the mushrooms and saute for about seven minutes, or until both onions and mushrooms are soft.
9. Add the flour and stir to make a roux.
10. Keep cooking for about five minutes, making sure to scrape the flour from the bottom of the pot so it doesnt burn.
11. Now, slowly pour in the remaining stock, whisking as you pour.
12. Crank up the heat to high and whisk your heart out for about five minutes as the sauce thickens and boils.
13. Add the thyme, parsley, white pepper, salt and nutmeg and stir.
14. Pour the sauce over the chicken and veggies (in a Dutch oven or casserole dish) and set aside while you make the biscuits.
15. You could also make the sauce earlier in the day and stick it in the fridge until later....just be sure to make the biscuits right before you serve it!
16. First of all, when you make biscuits you really need COLD fat.
17. I always, always, always freeze my butter and shortening when I know Im making biscuits.
18. The colder the fat, the flakier the biscuits.
19. Its just how it works.
20. I dont write the rules, I just follow them when biscuits are on the line.
21. Now, preheat the oven to 450F.
22. In a large bowl, combine the flour, baking powder, baking soda and salt.
23. Cut in butter and shortening and use your fingers to mix until the mixture resembles cornmeal.
24. Stir in the cheese.
25. Break the egg into a measuring cup and add the buttermilk to the egg.
26. Whisk and then pour the mixture into the flour mixture and mix so that you have a relatively smooth ball of dough.
27. On a floured surface, knead the dough four times (FOUR TIMES) and then roll out to 1/2 inch thick.
28. Cut rounds with a water glass or cup (or biscuit cutter if youre fancy...Im not).
29. Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm waterthis gives the biscuits shine) and prick with a fork.
30. Bake for about 20 minutes, or until the biscuits are golden and the chicken mixture is bubbling.
31. Serve hot.

chicken, garlic, chicken, carrots, celery, red potatoes, butter, yellow onion, mushrooms, flour, fresh parsley, fresh thyme, nutmeg, ground white pepper, salt, allpurpose, baking powder, baking soda, salt, butter, cold shortening, cheddar cheese, egg, buttermilk, egg

Taken from tastykitchen.com/recipes/main-courses/chicken-ne28099-biscuits/ (may not work)