Chicken Apple Sausage and Biscuits and Gravy
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Date: 2019-07-25
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Comments and reviews: 10
Kevin Byrne
I made this dish tonight (2018 Oct. 22) and, as stated, it tasted like sausage, not chicken. And the patties were not dry. (My patties were a bit crumbly, but otherwise okay)You can form the patties and bake the biscuits the previous day, and then, during the next day, fry the patties and make the pan gravy. So this dish can be cooked quickly. As an accompaniment, I fried, in butter, slices of Golden Delicious apple, then added a dash of salt, some brown sugar, a sprinkle of cinnamon, and a little apple juice. Simmer, covered, until the apple slices are tender. Then boil down the juices to make a sauce.
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I made this dish tonight (2018 Oct. 22) and, as stated, it tasted like sausage, not chicken. And the patties were not dry. (My patties were a bit crumbly, but otherwise okay)You can form the patties and bake the biscuits the previous day, and then, during the next day, fry the patties and make the pan gravy. So this dish can be cooked quickly. As an accompaniment, I fried, in butter, slices of Golden Delicious apple, then added a dash of salt, some brown sugar, a sprinkle of cinnamon, and a little apple juice. Simmer, covered, until the apple slices are tender. Then boil down the juices to make a sauce.
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Kurt Tanner
You know, I've been following you for some time now. I really wish that you would learn how to actually cook. You always have boring and Bland recipes. And if you believe that, I have a bridge in Arizona to sell you. LOL. I love your videos. To the point. A little bit of opinion. But you definitely know what you're doing. I tried everything that I watch from you. LOL and 99% of the time you are correct. Keep up the good work. Thank you sir
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You know, I've been following you for some time now. I really wish that you would learn how to actually cook. You always have boring and Bland recipes. And if you believe that, I have a bridge in Arizona to sell you. LOL. I love your videos. To the point. A little bit of opinion. But you definitely know what you're doing. I tried everything that I watch from you. LOL and 99% of the time you are correct. Keep up the good work. Thank you sir
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JägerLange
3: 45 - at uni with a friend I was grating cheese into a bowl of mash while he mashed the bowl when shhk the tip of my finger went missing. We came to an agreement of amnesty (i. e. nn one knows, might me X might be Y, let's leave it at that) for whoever ate my finger-end - and no one could be accused of cannibalism if anyone accused us. It was a damned good cheesy-mash though, with some chicken.
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3: 45 - at uni with a friend I was grating cheese into a bowl of mash while he mashed the bowl when shhk the tip of my finger went missing. We came to an agreement of amnesty (i. e. nn one knows, might me X might be Y, let's leave it at that) for whoever ate my finger-end - and no one could be accused of cannibalism if anyone accused us. It was a damned good cheesy-mash though, with some chicken.
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Matthew Peterson
Chef John, you are amazing We made this for dinner tonight and cant get over how good it is. This and your cider braised pork our 2 of our favorite recipes of all time. We tried the patties and country style - personally I like the country texture the best as thats what I grew up with. The flavor is just outstanding. Only downside: I ate too much: )
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Chef John, you are amazing We made this for dinner tonight and cant get over how good it is. This and your cider braised pork our 2 of our favorite recipes of all time. We tried the patties and country style - personally I like the country texture the best as thats what I grew up with. The flavor is just outstanding. Only downside: I ate too much: )
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Kat
I will never buy store bought ground chicken ever again. I adapted this recipe to make tsukune (Japanese chicken balls) for my hot pot dinner. My family used to just nudge them out of the way and eat everything else because they were dry and chalky. Now they finished it all and kept asking why it was so good. I'm keeping the chopped bacon a secret. XD
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I will never buy store bought ground chicken ever again. I adapted this recipe to make tsukune (Japanese chicken balls) for my hot pot dinner. My family used to just nudge them out of the way and eat everything else because they were dry and chalky. Now they finished it all and kept asking why it was so good. I'm keeping the chopped bacon a secret. XD
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Heidi Shoshana
yesss this looks incredible. I didn't grow up on biscuits and gravy so it always just seemed like a weird milky fatty chunky sauce on a biscuit that I would probably prefer to have eaten plain Just the color contrast of the biscuit and gravy alone makes this seem so much more appealing I will definitely try this.
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yesss this looks incredible. I didn't grow up on biscuits and gravy so it always just seemed like a weird milky fatty chunky sauce on a biscuit that I would probably prefer to have eaten plain Just the color contrast of the biscuit and gravy alone makes this seem so much more appealing I will definitely try this.
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Yousir Cantknow
Not everone can find pancetta. I once read a MAD magazine in the early 90's that had a spoof on cooking shows. It was a list of rules on how to make one. The 3rd rule was always use an ingredient no one can find. I understand in a big city full. of hipsters you can find pancetta. But not on the prairie.
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Not everone can find pancetta. I once read a MAD magazine in the early 90's that had a spoof on cooking shows. It was a list of rules on how to make one. The 3rd rule was always use an ingredient no one can find. I understand in a big city full. of hipsters you can find pancetta. But not on the prairie.
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Angelic Healing
Wow. looks great. but the really odd thing. the cadence, inflections, and tones of his voice, combined with the slow speed of speaking at the beginning of each sentence then, fast and up talk at the end, actually gave me something similar to car sickness. Or motion sickness. Really, a very odd thing.
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Wow. looks great. but the really odd thing. the cadence, inflections, and tones of his voice, combined with the slow speed of speaking at the beginning of each sentence then, fast and up talk at the end, actually gave me something similar to car sickness. Or motion sickness. Really, a very odd thing.
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Steven James Beto
Hey, Chef John Every stainless steel fry pan I have ever owned has had a cooking surface that is slightly convex. Oil and or juices seek the outside edges of the pan. Is there a benefit to that sort of thing, or is it better to find a perfectly flat fry pan for our sage leaves to hang out in?
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Hey, Chef John Every stainless steel fry pan I have ever owned has had a cooking surface that is slightly convex. Oil and or juices seek the outside edges of the pan. Is there a benefit to that sort of thing, or is it better to find a perfectly flat fry pan for our sage leaves to hang out in?
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L Jay
Why go through all that time and work and just buy ground chicken? The pancetta is what gives it the moistness and flavor anyway. It looks like your meat blend is 50/50. Im going to try this with bulk pork sausage or patties. And whiten up that brown gravy.
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Why go through all that time and work and just buy ground chicken? The pancetta is what gives it the moistness and flavor anyway. It looks like your meat blend is 50/50. Im going to try this with bulk pork sausage or patties. And whiten up that brown gravy.
reply
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