Baked Amish Chicken

Rome Family Cookbook
By Mary Rome Funk

Baked Amish Chicken with Cream Gravy

1/2 C. flour	¼ t. pepper
2 t. salt	1 large fryer
1 t. paprika	¼ C. shortening
1 t. leaf thyme	¼ C. margarine

Biscuits

2 C. flour	¼ C. shortning
1 T. baking powder	1 C. milk
½ t. salt

Instructions

Measure into large plastic bag: flour, salt, paprika, leaf thyme, and pepper. Cut up fryer, add a few pieces at a time. Shake to coat thoroughly. Reserve what is left for gravy. Melt shortening and margarine in a 9x13 pan, in oven about 5 minutes. Add chicken. Turn to coat. Bake for 40 minutes turning once or twice.

Prepare biscuits by putting flour, baking powder and salt, in a bowl. Cut in shortening until consistency of cornmeal. Stir in 1 C. milk with a fork. Push chicken to one side and drop the biscuits into the pan. Return to the oven, and bake 20 more minutes until brown. Remove chicken and biscuits from pan.
Drain off all but 2 T. pan drippings. Over a low heat stir in 2 T. reserved flour, stir in 1 1/2 C. milk slowly. Boil for 2 minutes and serve.

By Mary Funk

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