THE CHICKEN
1 chicken
5 to 6 peppercorns
1 tsp. salt
½ tsp. thyme
1 bay leaf
Some parsley
Vegetables to the broth (optional)
THE BISCUITS (about 18)
1 and ½ cups flour
3 tsp. baking powder
½ tsp. salt
3 and ½ tbsp. of Crisco (margarine)
¾ cup milk
1. Sift together several times 1 and ½ cups flour, 3 teaspoons baking powder, ½ teaspoon salt.
2. Add margarine.
3. Add milk.
4. Mix well.
5. Work on a board before laying it out.
6. Cut the cookies with a cutter, or a glass.
7. Melt butter in a bowl.
8. Dip cookies in butter.
9. Add the biscuits over the chicken and broth in a platter.
10. Bake until cookies are cooked (about 20 minutes) at about 210°C.
11. Boil chicken until tender (about 45 minutes) with pepper, salt, thyme, bay leaf and parsley.
12. Chill chicken.
13. Remove skin and bones.
14. Cut it into small pieces.
15. Keep two glasses of the broth.
16. Mix some of this broth with 3 tablespoons of flour in a pot.
17. Pour the mix into the rest of the broth while reheating it until it has a thicker consistency.
18. Add the chicken. Place everything in a dish.
19. Place the cookies on top of the chicken.
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