2 1/2 to 2 lb. chicken
Accent
1 tsp. salt
1/4 tsp. black pepper
3 c. water
1/2 c. flour
1 bay leaf
1 2/3 c. evaporated milk
2 c. carrot, sliced
1 lg. onion, diced
1/2 c. celery, thinly sliced
6 buttermilk biscuits

Season chicken with accent, salt, and pepper. Place seasoned chicken in boiler with the water. Add the bay leaf. Simmer on low heat for 1 1/2 hours or until tender. Remove chicken from broth; strain broth and cool. Skim fat from broth and save 2 1/3 cups broth. Remove chicken from bones.

Heat 1/2 cup of fat in saucepan and flour. Stir in the 2 1/3 cups of broth and the milk. Stir until thickens; add vegetables to cook about 3 minutes. Arrange chicken in a casserole dish. Pour over gravy mixture. Set biscuits on top; bake 25 minutes at 400 degrees.