'Fowl' a la King

This week's theme at Kitchen Stewardship's Super Foods Carnival is Broths and Stocks.

Bone broths are so healthy and full of good minerals. Making your own broth from chicken and beef bones also makes use of something that would otherwise be simply thrown away.

Of course, I often use my homemade broths for soups. It also comes in handy to use for other recipes that call for broth. Yummy, homemade broth can add some extra good nutrition!

When making broth, I freeze whatever I'm not using right away in small portions to use in recipes. One tip I ran across recently was to freeze broth in muffin tins. When solid, remove and store in a freezer bag. Each muffin cup is approximately 1/4 cup. When I need broth I just pull out the right amount of "broth muffins". I also like to store a larger amount of broth in a bigger container to pull out to use for soup making, especially during the winter.

The broth recipe I'm sharing today is for 'Fowl' a la King. I like to call it that since it can be made with either chicken or turkey. This is a quick and easy recipe that I've adapted somewhat from Taste of Home that is really useful for using up holiday leftovers. This is true comfort food, similar to a pot pie.

I use whatever cooked or frozen veggies I have around. For example, I'll often use mixed veggies, peas  or green beans. If using carrots, you will want to make sure they are pre-cooked as the whole mixture doesn't cook together long enough to cook the carrots soft.


 'Fowl' a la King

Ingredients:

-One batch of biscuits. It is more healthy to make your own instead of using a can of biscuits. So far, I use this recipe which I am trying to make with more and more whole wheat flour. The Nourishing Gourmet has a recipe for Soaked Biscuits which I have not tried yet. Judging by the reviews  they must be quite tasty!


-1/4 cup butter,cubed
-1/2 cup flour
-2 cups chicken broth
-1 cup milk
-2 cups cubed cooked turkey or chicken
-2 cups cooked or frozen veggies. Choose 2 or 3 different ones. I like to use peas and cooked carrots.
-1/2 teaspoon salt
1/4 teaspoon pepper


Directions:
Mix and bake biscuits according to recipe instructions.

Meanwhile, in a large saucepan, melt butter on low to medium heat. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in the meat, veggies, salt and pepper; heat through. Serve in bowls with biscuits on top. We also like to split the biscuits and ladle the chicken mixture over the top like gravy.

Makes 5 servings.

**Visit Kitchen Stewardship for more recipes with broth or stock as part of the October Fest Carnival of Super Foods. Next week’s theme:  Super Foods Recipes.

**Thanks for visiting my blog today. I'd love for you to enter my giveaway while you're here!