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3 entire (6 break up) rooster breasts, bone in, pores and skin on
3 tablespoons olive oil
Kosher salt and freshly floor black pepper
5 cups rooster inventory, ideally do-it-yourself
2 rooster bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for two minutes
1 10-ounce bundle frozen peas (2 cups)
1 1/2 cups frozen small entire onions
1/2 cup minced contemporary parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) chilly unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped contemporary parsley
1 egg combined with 1 tablespoon water, for egg wash
