10-12 lbs. of chicken
Salt
Pepper

BISCUITS:

5 c. flour
10 tsp. baking powder
2 tsp. salt
10 tbsp. vegetable shortening
1 egg
Milk

Simmer fowl in a quart of water with salt and pepper. When meat is tender, remove and cool. Refrigerate broth until fat congeals. Remove most of fat.

When chicken is cool, remove skin and bones. Cut meat into chunks and spread in 10"x14" pan. Bring reserved broth back to boil and thicken with flour and water to your liking. Salt and pepper to taste. Pour gravy over chicken to barely cover, reserving some to serve on the side.

Place biscuits on chicken, space a finger width apart. Bake at 350 degrees for 40 to 45 minutes.

BISCUITS: Sift dry ingredients together. Mix in shortening with fingers. Add the egg and enough milk to moisten so that dough will stick together. Pat out on floured board and cut with biscuit cutter.