The Pantry Restaurant Chicken Bisque
The Pantry is located in Portland, Oregon makes a creamy and rich bisque, instead of more expensive seafood, this bisque made with chicken won’t have you missing the seafood.
1 (3 lb.) fryer chicken
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
3 Tbsp. salt
2 Tbsp. Butter
1/4 C. flour
1/2 C. chopped pimientos
1/2 C. chopped blanched green pepper
1/2 tsp. freshly ground pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
3 Tbsp. salt
2 Tbsp. Butter
1/4 C. flour
1/2 C. chopped pimientos
1/2 C. chopped blanched green pepper
1/2 tsp. 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 servings
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 