1 whole chicken
3-4 small cans evaporated milk
2 chicken boullion cubes
Gold Medal brand quick mixing flour for sauces and gravy
4 cans biscuit (can use more if like)
accent
pepper to taste
In a large pot, cover chicken completely with water and boil until cooked thoroughly. Remove and let cool. When cooled, debone chicken into small pieces. Set aside. To the leftover water (broth) that you cooked the chicken in, add the boullion cubes and evaporated milk. Put the gravy flour in a small bowl. Cut the biscuits into 4 pieces and coat with the flour. Drop the biscuits into the broth. Stir slightly to keep from sticking together. When done with the biscuits add the leftover flour to the pot. Can also add more for desired thickness. Add the chicken to the pot and stir. Add accent and pepper to taste.
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