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1
Add about 2 inches of oil to a heavy-bottomed pot or deep-fryer and heat to 350 degrees F.
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2
Roll out the biscuits to measure 5 inches in diameter.
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3
Moisten edges with water or heavy cream.
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4
Add Rodney's Chicken filling to the center of the circle.
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5
Fold dough over the filling to form a half-moon shape and seal edges with the tines of a fork.
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6
Place each biscuit into the hot oil and fry until golden brown, about 4 to 6 minutes.
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7
Remove from the oil and place on paper towels to drain.
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8
Brush with melted butter, transfer to a serving dish and serve.
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9
Preheat oven to 350 degrees F.
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10
Stuff onions and carrots into the cavity of chicken.
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11
Rub salt, black pepper and butter into skin of chicken.
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12
Place rosemary sprigs under the skin and place into a roasting pan.
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13
Place sage on top of chicken and roast for 1 1/2 hours.
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14
Remove the chicken from the oven.
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15
Transfer to a cutting board and allow to cool.
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16
For the filling:
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17
Place carrots and potatoes on sheet pan and season with salt and pepper.
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18
Place into the preheated oven and roast until caramelized.
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19
When chicken has cooled, discard the onions, carrots, sage and rosemary.
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20
Pull the chicken meat off the bones and cut into 1/2-inch pieces.
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21
Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
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22
Mix together well.
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23
*Cook's Note: Filling will be thick.
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24
A viewer, who may not be a professional cook, provided this recipe.
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25
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
