Chick’n ‘n’ Biscuits

What do you do when the sausage gravy is all gone, but you have four biscuits left? You make Chick’n ‘n’ Biscuits. What do you do with the leftover bits of roast chicken after Sunday dinner? You make Chick’n ‘n’ Biscuits. Last weekend, I was in the first situation: leftover biscuits; no more sausage gravy. I did, however, have a fat (10 pounds, people) grassfed roasting chicken in the fridge. So guess what I did. Yep, I made Chick’n ‘n’ Biscuits.

The makings of the gravy are similar to sausage gravy: meat, flour, milk, seasonings. And it comes out best if you cook it up in a big, deep, cast iron skillet. You can make it with turkey, if that’s what’s in your fridge. Warm up your leftover biscuits, or make a fresh batch, split ’em open, and pile this hearty gravy on top. And if you’re out of biscuits, it makes a great open-faced hot chicken sandwich on plain old sliced bread, or a great topping for cooked egg noodles. Very down home.

Chick’n ‘n’ Biscuits

About 1 to 1-1/2 pounds cooked chicken or turkey (a mixture of dark and white mean is fine), chopped or shredded
1/2 cup chicken or turkey stock
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper, more if you want it to have a kick

In a deep cast iron skillet over medium-high heat, stir together the chicken and broth. When the broth starts to bubble and evaporate, stir in two tablespoons flour until fully incorporated. Slowly add the milk, and continue to cook until mixture is bubbly and thickened. Add salt and pepper, adding more to taste as desired. Serve hot over biscuits, slices of bread, or egg noodles.

Serves four.