Chicken Mushroom Fricasee

Ingredients

1 whole chicken

4 1/2 cups water

4 strips bacon

2 TBSP butter

8 oz mushrooms

1 onion, thinly sliced

3/4 tsp pepper

3 TBSP flour

3 1/2 cups chicken stock

1 tsp thyme leaves

1 1/2 cup peeled, seeded, chopped tomatoes

1 tsp parsley

8 biscuits

Directions

Debone chicken and tear meat into large bite size pieces. Place chicken carcass and skin in medium saucepan and add 4 1/2 cups water. Bring to a boil over high heat, reduce heat to a simmer and cook 30 minutes. Strain mixture through a fine sieve. Discard solids and reserve stock, you should have 3 1/2 cups, If not add enough water to bring up to 3 1/2 cups.
Heat a large skillet over medium heat. Add bacon and cook until crisp (4-6 minutes). Remove and set aside to drain. Add butter to bacon fat, add mushrooms. Cook until golden around the edges, about 4 minutes. Add onion, salt, and pepper, cook for 2 min. Add flour and cook, stir until flour is medium brown. Add stock and thyme. Cook for 10-15 minutes until thick. Add tomatoes and cook until release their liquid (10-15 min). Add chicken and cook 5-10 min. Stir in parsley and put over hot biscuits.

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