1 large roasting chicken - cut into pieces
1 large onion
1 T. salt
1 tsp. pepper
Place above in a pot and cover all with boiling water. Simmer, covered, until chicken is very tender, about 2 hours. Cool in broth. Can be refrigerated at this point.
Remove as much fat as possible - save for gravy. Remove chicken - remove skin and bones - place meat in a large casserole dish.
Make gravy. 1 T. fat, 1 1/2 T. flour for each cup of gravy (8-10 cups is plenty). Heat fat in skillet, stir in flour and whisk in broth. Simmer, stirring until thick and smooth. Pour over meat, cover casserole and refrigerate until ready to bake.
1 1/2 hours before serving, place casserole in a preheated 300 degree oven for 40 minutes.
Meanwhile, sift together:
2 c. flour
2 heaping tsp. baking powder
2 tsp. each salt and sugar
Separately mix together:
1 egg
1 1/3 c. heavy cream
Stir the two mixtures until just combined then immediately place spoonfuls of dough around the edge of the casserole sealing edge then work toward center. All gravy does not need to be covered. Return to oven for another 20 minutes until biscuits are brown. Place a cookie sheet beneath casserole dish to catch drips. Can serve at once or turn oven off and can stay in oven up to 1/2 hour.
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