The Pantry Restaurant Chicken Bisque
This is very tasty, your friends and family will love it!
- 1 (3 pound) fryer chicken
- 4 stalks celery, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 3 tablespoon salt
- 2 tablespoon Butter
- 1/4 cup flour
- 1/2 cup chopped pimientos
- 1/2 cup chopped blanched green pepper
- 1/2 teaspoon freshly ground pepper
Place chicken in large pot and add water to cover (about 3 quarts). Add vegetables and salt and bring to boil. Reduce heat and simmer until chicken is tender and separates easily from bone. Remove chicken from stock and set aside. Reserve stock. Shred or chop chicken.
To make roux, melt butter in 3 quart saucepan over low heat. Stir in flour and cook for 1 or 2 minutes. Bring 8 cups reserved chicken stock to slow boil and gradually stir into roux. Simmer until soup takes on a glaze, about 15 minutes.
Add pimientos, green pepper, 1/2 cup shredded or chopped chicken and ground pepper. Simmer for few minutes, stirring constantly. Serve in heated bowls. Use remaining chicken in salad or crepes.
Makes 8-10 servingsPrint Recipe