- 1- Whole Chicken (Cut Up)- ~ 6+ lbs
- Bay Leaf
- 2 Chicken Bullion cubes
- 1- Bag of Frozen Biscuits
- Corn Starch
In a large stock pot or crock pot, boil your chicken with the bay leaf and bullion cubes. (You can add an onion and celery to your stock to add additional flavor if you wish). Cook until the chicken falls off the bone. Cut off heat to stock and reserve to make "gravy"- freeze left overs to use for other recipes. Using tongs, pull out all of the pieces of chicken and put into a bowl to cool off until it's cool enough to handle without burning your hands. De-bone and pull off the skin and excess fat from meat and put shredded chunks into another bowl or in the bottom of a 9x13 glass casserole dish. Preheat oven here to 425. Take approximately 2 cups of stock and put in a sauce pan. Add 1 stick of butter, approximately 1 t. salt & 1 t. pepper and 1-2 cups of milk to make a gravy mixture. Add corn starch and heat until thickened. Tweak this until you get a creamy chicken gravy that you think taste good! If you want extra gravy to serve on the side, increase stock and milk as needed to get the amount you desire. Poor hot gravy over hot chicken and place frozen biscuits down on top of the gravy. Bake until the biscuits done- time varies depending on the temperature of your chicken and gravy. Serve with veggies on the side for a complete meal. Another idea is to take and make in smaller disposable casserole dishes (say an 8x8 or even a loaf pan) and bake all and freeze leftovers. Simply thaw and reheat for an easy meal down the road. This is especially helpful for smaller households.