Uncle Bob
Chef Extraordinaire
CHICKEN & BISCUITS
1 Fryer Cut up.
Vegetables of your Choice
Butter
Flour…
Salt & Pepper
In a large pot simmer the chicken until tender with a little celery, onion, salt and pepper.
Remove the chicken, allow it to cool, and remove the meat from the bones. Strain, but do not de-fat the stock. Simmer vegetables (I used diced celery, onion, carrot, a very few English peas, and a few grains of corn mostly for color) until tender. Thicken with a light four and butter roux to the desired thickness. Adjust seasonings. Serve by opening your biscuits and covering with chicken meat and gravy!
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