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1
De-bone chicken and tear meat into large, bite-size pieces.
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2
Place chicken carcass and skin in a medium saucepan and add 4 1/2 cups of water.
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3
Bring to a boil over high heat, reduce heat to a simmer and cook for 30 minutes.
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4
Strain mixture through a fine sieve.
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5
Discard solids and reserve stock; you should have about 3 1/2 cups.
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6
If not, add enough water to bring level up to 3 1/2 cups.
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7
Heat a large skillet over medium high heat.
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8
Add bacon and cook until crisp, 4 to 6 minutes.
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9
Remove bacon and set aside on paper towels to drain.
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10
Add the butter to the rendered bacon fat in the skillet and, when melted, add the mushrooms.
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11
Cook, stirring occasionally, until mushrooms are soft and lightly golden around the edges, about 4 minutes.
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12
Add the onion, salt and pepper and cook until the onions are wilted, about 2 minutes.
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13
Add the flour and continue to cook, stirring, until flour is a medium brown color, slightly darker than peanut butter.
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14
Add the stock and thyme and cook, stirring occasionally, until sauce is thickened and smooth, 10 to 15 minutes.
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15
Add the tomatoes and cook until they release their liquid and begin to break down slightly and the sauce is a nice consistency, 10 to 15 minutes.
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16
Add the chicken pieces and cook just until warmed through, 5 to 10 minutes.
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17
Stir in the parsley and serve ladled over split hot biscuits.
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18
Garnish with thinly sliced scallions, if desired.
