|Roasting chicken||5 Pound (1 In Number)|
|Bouillon||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Creamy gravy||1⁄2 Cup (8 tbs)|
|Biscuit dough||1 Cup (16 tbs)|
Disjoint chicken and place in large kettle; add next 6 ingredients.
Bring to the boiling point and skim.
Cover and simmer until chicken is tender, 2 to 2 1/2 hours.
Let chicken cool in broth.
Remove chicken from broth; reserve broth for gravy; discard skin and remove meat from bones.
Place meat in 2 1/2-quart shallow baking dish.
Pour Creamy Gravy over and top with Biscuit Dough.
Bake in preheated hot oven (425°F.) for 15 to 20 minutes.