4 or 5 lb. chicken
1 1/2 tsp. salt
Dash of pepper
1 onion, sliced
Boiling water
4 tbsp. flour
5 tbsp. milk
1 recipe of hot biscuits

Place chicken and seasonings in a kettle. Add boiling water to nearly cover. Cook slowly for 2 hours or until tender. Remove chicken from bones and cut into large pieces. Reduce stock to about 2 1/2 cups. Mix flour and milk with the stock and blend. Cook and stir until thickened. Arrange chicken in casserole and pour gravy over chicken. Cover with biscuit dough, rolled 1/4 inch thick. Cut opening in center for escape of steam. Bake at 450 degrees for 12 to 15 minutes. Serves 6 or 8.