Ingredients
Chicken mixture:
1 4½ to 5 pound chicken
1 tsp. salt
1 large onion, quartered dash black pepper
1 cup celery, coarsely chopped 1 qt. water
1½ tsp. parsley
2 Tbsp. butter
1 bay leaf 6 Tbsp. flour
¼ tsp. thyme
Buscuits:
2 cups flour
2 Tbsp. butter
1 Tbsp. baking powder
2 Tbsp. shortening
1 tsp. salt
½ cup milk
Preparation
Place chicken in large pot and add onion, celery, parsley, bay leaf, thyme, salt, dash of pepper, and water.
Simmer 1 hour and 15 minutes, strain stock, reserve 2½ cup of stock. Debone chicken, discard bone & skin. Place deboned chicken in a
9" x 13" x 2" pan. Melt margarine in a plan on the stove, add flour, stirring constantly, slowly add the stock, cook until thick. Pour over the chicken.
For the buscuits:
Combine flour, salt, baking powder. Cut in butter and shortening with pastry blender. Add milk, stir to blend. Drop by teaspoonful on top of chicken mixture.
Add Biscuits to chicken mixture; bake at 450°F for 25 minutes.
