Ingredients
- 4 whole chicken legs (thighs and drumsticks), about 4 pounds total
- 4 carrots, 1 whole, 3 chopped into ½-inch rounds
- 4 celery stalks, 1 whole, 3 chopped into ½-inch pieces
- 1 medium yellow onion, chopped, divided
- 4 garlic cloves, smashed
- 5 sprigs fresh thyme
- 1 sprig fresh rosemary
- Parsley stems from ½ bunch (reserve the leaves for another use)
- 2 dried bay leaves
- 2 teaspoons whole black peppercorns
- Kosher salt
- 8 tablespoons unsalted butter, melted, divided
- Freshly ground black pepper
- 1 1/2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plus 2 tablespoons buttermilk
- 1/2 cup heavy cream
- 1/2 cup frozen peas, thawed
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