"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

CHICKEN AND BISCUITS Recipe

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This recipe for CHICKEN AND BISCUITS, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken - 5-6 Lbs.
1 Lg. Can Chicken Broth
3 Tab. Flour
1 Tsp. Salt
1/2 Tsp. Pepper

Directions:
Directions:
Put chicken in large - cover with water. Bring water to a boil, reduce heat and simmer until chicken is very tender and falls from the bones.
Drain chicken reserving all liquid. Return liquid to large pot. While chicken is cooling - mix flour with enough water for a paste of medium consistency. Add chicken broth to reserved liquid and bring to a boil. Slowly pour flour mixture into liquid stirring constantly. Reduce heat to low. More flour may be necessary to reach desired thickness of gravy. Remove chicken pieces from bone and add to gravy.

Personal Notes:
Personal Notes:
I often put the chicken in the crock pot, low temp. overnight. Then chicken is done in am and you can prepare ahead of time - reheat when needed.

 

 

 

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