3 C stock
4 whole chicken breasts or 1 chicken quartered
1/4 c butter
1/4 c flour
2 onion chopped
4 ounces bacon
1/3 c corn
1 and 1/4 C milk
14oz can lima beans
1/2 c emdamamae, shelled
HERB & CHEESE BISCUITS
2 c biscuit mix
1/2 c cheddar grated and/or parmesan
1/2 tsp each rosemary, thyme
1/2 c milk
Preheat oven to 400.
Add herbs and cheese to biscuit mix. Thoroughly combined before adding milk. Add milk until just moistened. Drop off teaspoon onto baking sheet. Bake 10 minutes at 400.
Fry onions in butter separately simmer chicken in stock add bacon to onions cook until it begins to brown. Do not drain. Then sprinkle in flour to thicken.
Remove cooked chicken from stock set aside.
Pour stock into bacon pot, wisk to incorporate, and bring to a low simmer. Add corn and half of the milk. Cook 20 min.
Add beans, edemamae, and rest of milk simmer five minutes. Garnish with parsley and a turn or two of fresh black pepper. Serves 4