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1
For the quick chicken stock: Cut up the chicken to yield 2 drumsticks, 2 thighs, 2 breasts, 2 wings, and a back.
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2
Put the parts in a large pot with 2 quarts cold water.
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3
Bring to a simmer over high heat, skimming off any foam.
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4
Add the carrot, celery, onion, bay leaves, pickling spice, peppercorns, fennel seeds, rosemary, and salt and adjust the heat to maintain a gentle simmer.
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5
Cook for 30 minutes, then remove from the heat and let cool.
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6
With tongs, lift the chicken from the stock and strain the stock.
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7
Set aside 1 quart; refrigerate or freeze the remaining stock for another use.
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8
Remove the chicken meat from the bones, shred the meat by hand, and discard the skin.
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9
Preheat the oven to 400F.
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10
In a large pot, melt the butter over medium heat.
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11
Add the onion, leek, carrot, and celery.
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12
Saute until the vegetables soften, about 5 minutes.
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13
Add the flour and stir until blended.
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14
Add the reserved 1 quart chicken stock and bring to a simmer, whisking.
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15
Simmer, whisking occasionally, for about 5 minutes to thicken the sauce slightly.
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16
Whisk in the cream.
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17
Stir in the shredded chicken, scallions, and tarragon.
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18
Taste and adjust the seasoning.
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19
Bring a small pot of salted water to a boil over high heat.
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20
Add the asparagus and boil for about 30 seconds, just to remove the raw taste.
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21
Drain and transfer to ice water to chill quickly.
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22
Drain well and add to the chicken mixture.
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23
Transfer to an 8 by 12-inch baking dish, or a dish of comparable size.
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24
For the drop biscuits: In a large bowl, whisk together the flour, baking powder, and salt.
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25
In a small bowl, whisk together the milk, butter, egg, and chives.
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26
Add the liquid ingredients to the dry ingredients and stir just to moisten evenly; do not overmix.
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27
Drop 6 mounds of biscuit dough onto the chicken mixture, spacing them evenly.
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28
Bake until the biscuits are lightly browned and the chicken mixture is bubbling, 25 to 30 minutes.
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29
Let rest for 5 to 10 minutes before serving.
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30
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.
