How we Make Chicken Stew with Open faced Biscuits,The Best Southern Cooks use Simple Ingredients

Hey y'all! My mama used to make this pretty regularly and we all loved it very much! She called it Benefield Chicken and that was our last name. She always made fresh homemade biscuits opened them up and served it over the top of them like gravy! Wow it is sooooo good!!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.

Benefield Chicken
BOIL A FRYER
1 1/2 TSP. SALT 1/2 TSP. PEPPER
1 CHICKEN BULLION KNORR
Boil chicken with salt, pepper, and bullion breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (take chicken off bones after it cools) discard bones and fat. Keep broth for our meal.
5 LARGE CARROTS
5 MED/LARGE POTATOES
1 WHOLE ONION
CAN OF CREAM OF CHICKEN
1/2 TSP OF PEPPER 1/2 TSP SALT
Turn your broth on and bring to a boil. Add cream of chicken, salt and pepper stir well. Peel your veggies. Split carrots in half then quarter add to broth. Cut potatoes into quarter pieces add to broth. Simmer on medium high heat until veggies are soft. Add chicken you took off the bone.
4 HEAPING TBSP SELF-RISING FLOUR
1 CUP OF MILK
Mix the flour and milk very well with a whisk add to your pot to thicken this meal. This makes it perfect for serving over biscuits.
“Mama made this and named it our family name. She opened her biscuits and poured it on top of them.” Tammy
If you want to learn to cook like a Southern mama, then you are in the right place. This is where we cook like mama did! Southern Cooking Tutorials for cooks from young to old. Thanks for watching and Happy Cooking :)
Biscuits like Granny’s

2 CUPS SELF-RISING FLOUR (WHITE LILY)
1 PINCH BAKING SODA
1/2 CUP WHOLE BUTTERMILK
1/4 CUP CRISCO SHORTENING

Blend Crisco and flour together with pastry blender, blending fork or with regular fork until shortening is pea sized. Add a dash of soda and mix well. Add buttermilk a little at a time until all flour is wet. Just until blended not runny at all.
Note: Amount of buttermilk can vary depending on type you buy. Some are thin while others are thick.
Sift flour out on counter and put out dough. Sift flour on top then knead 7-10 times. Pat dough about as high as biscuit cutter (1 to 1 ½ inches high). Cut out biscuits and place in pan greased with shortening. Take buttermilk and pat tops of biscuits- bake at 450 degrees for 20 minutes. When done flip upside down to keep bottoms from sweating. Enjoy!

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