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Ingredients
- 2 x Young broiling chickens (2 1/2 lb Ea) Salt & pepper
- 2 c. Flour
- 2 c. Lard
- 1 1/2 tsp Baking pwdr
- 3 1/2 c. Lowfat milk
Directions
- Quarter chickens. Season with salt & pepper & roll each in flour. Use 2 iron frying pans. Add in lard to depth of 2" or possibly more. Heat lard, add in chickens & cover for a few min. Then saute/fry', uncovered, till nicely browned. Remove chicken to absorbent paper & keep in hot place. Make biscuit dough using 1 1/2 c. flour, 1/4 c. lard, 1 teaspoon salt, the baking pwdr & 1/2 c. lowfat milk. Pat out on board to 1/2" thickness & cut in 2" rounds. Drop biscuits into warm lard the chicken was cooked in. Brown biscuits on both sides, drain on paper, & keep warm. To make gravy, pour off lard. Return 1/4 c. lard to one of the pans & blend in 1/4 c. flour. Gradually add in 3 c. lowfat milk. Cook, stirring constantly, over low heat till thickened. Season to taste.
- Serve chicken with biscuit puffs & gravy.
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