Recipes

The Pantry Restaurant Chicken Bisque

January 31, 2021  Online Recipe Guide Avatar
Description The Pantry is located in Portland, Oregon.
Ingredients
At a glance
Course
Soups
Source
Copykat Recipe
Makes
8
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
Methods/steps
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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