1 roasting chicken (about 4 lbs.)
1 rib celery with tops, cut up
2 sm. onions stuck with 2 cloves
4 c. water
2 tsp. salt

GRAVY:

1/4 c. chicken fat, butter
1/4 c. flour
2 1/2 c. chicken broth
2 egg yolks
1/2 c. half and half
1/2 tsp. salt or to taste
1/4 tsp. pepper or to taste

BUTTERMILK BISCUITS:

2 c. flour
1/2 tsp. salt
1/2 c. butter
1 tbsp. baking powder
1/4 tsp. baking soda
2/3 c. buttermilk

In large kettle bring to boil chicken, water, celery, onion and salt; skim off foam. Cover, simmer about 2 hours until chicken is tender. Cool in broth. Remove chicken. Remove meat from bones in large chunks. Discard skin and bones. Strain broth, reserve for gravy. Place chicken in deep 2-quart casserole; set aside.

GRAVY: In small saucepan, melt chicken fat. Stir in flour until smooth. Cook 2 to 3 minutes, until bubbly but not browned. Gradually stir in broth. Cook, stirring constantly until thickened and smooth. Remove from heat. Beat egg yolks with half and half, stir into sauce. Season with salt and pepper. Return to heat; cook and stir 1 minute. Pour over chicken; set aside.

BISCUITS: Mix flour, baking powder, salt and baking soda. Cut in butter until particles are the size of small peas. Stir in buttermilk until blended. Turn out on lightly floured surface, knead dough 4 or 5 times. Pat or roll out to 1/2" thickness. With floured biscuit cutter, cut into 2" rounds. Place on top of the chicken. Bake in 425 degree oven for 20 minutes or until biscuits are browned and chicken mixture is hot and bubbly. Makes 6 servings.