| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | Young broiling chickens, 2 | |
| 1/2 | lb | Ea), Ea |
| Salt & pepper | ||
| 2 | c | Flour |
| 2 | c | Lard |
| 1 1/2 | t | Baking powder |
| 3 1/2 | c | Milk |
INSTRUCTIONS
Quarter chickens. Season with salt & pepper & roll each in flour. Use 2 iron frying pans. Add lard to depth of 2" or more. Heat lard, add chickens & cover for a few minutes. Then saute', uncovered, until nicely browned. Remove chicken to absorbent paper & keep in warm place. Make biscuit dough using 1 1/2 cups flour, 1/4 cup lard, 1 tsp. salt, the baking powder & 1/2 cup milk. Pat out on board to 1/2" thickness & cut in 2" rounds. Drop biscuits into hot lard the chicken was cooked in. Brown biscuits on both sides, drain on paper, & keep hot. To make gravy, pour off lard. Return 1/4 cup lard to one of the pans & blend in 1/4 cup flour. Gradually add 3 cups milk. Cook, stirring constantly, over low heat until thickened. Season to taste. Serve chicken with biscuit puffs & gravy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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