Chicken and Biscuits

(Doris Bevington)

5 pound whole chicken
water to cover chicken
1/2 teaspoon salt
1 small onion, diced
3 tablespoons butter
1/4 cup flour
2 cups chicken stock (reserved)
1/2 cup milk
Dozen ready to bake biscuits (homemade or some from frozen section of your store; Pillsbury makes some good ones)

Place whole chicken in a large pot, cover with water, add salt and onion.  Bring to a boil and simmer for an hour.  Let chicken cool in broth (do not discard broth as you will be using some of it later).  When chicken is cool, use your hands to remove skin and bones, keeping chicken in fairly large pieces.  Keep warm.  Prepare gravy.  Melt butter in a medium saucepan, whisk in flour until smooth.  Gradually add chicken broth and milk.  Cook until the mixture thickens, stirring often.  Arrange chicken in bottom of baking dish.  Pour the gravy mixture over the chicken.  Arrange uncooked biscuits on top, and bake in 350 degree oven until the biscuits are well-browned and cooked through, about 20 minutes.  If your family likes lots of gravy, made another batch.