All In One Chicken Dinner
|Chicken stock||2 Cup (32 tbs) (Broth / Bouillon)|
|White onions||12 Small|
|Carrots||6 Medium, cut in 2 inch pieces|
|Frozen lima beans||10 Ounce (1 Package)|
|Chicken fat/Butter / margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Cooked chicken||3 Cup (48 tbs), cut into large pieces|
Put chicken stock in a kettle and bring to boiling; add the onions, carrots and lima beans; reheat to boiling, cook 15 minutes, or until vegetables are tender.
Heat chicken fat, butter or margarine in large saucepan while vegetables cook; remove from heat.
Blend in flour, thyme, salt, pepper and Worcestershire sauce.
Drain vegetables, saving stock; save vegetables; blend stock into flour mixture; stir in milk.
Cook over low heat, stirring constantly, until gravy thickens and boils 1 minute; remove from heat.
Stir in chicken and cooked vegetables; set aside while you make Cranberry Biscuits.
Reheat chicken mixture over low heat, stirring often to avoid scorching, while biscuits bake.
Pour hot chicken mixture into heated serving dish as soon as biscuits are done; top with biscuits; serve at once.