3 ½ lb. chicken and giblets

2 tbs. butter

6 cups water

1 medium onion, chopped

1 medium onion, chopped

1 cup sliced celery

few celery leaves

2 tbs. flour

1 tsp. salt

1 cup chicken stock

½ tsp. pepper

1 cup skim milk

4 medium potatoes

salt and pepper to taste

4 carrots

Place chicken and giblets, water, onion, a few celery leaves, salt and pepper in Dutch oven or large kettle. Cover and simmer 1 hour. Cool for about 1 hour. Strain, reserving stock for soups and casseroles. Remove meat from breast, thighs and legs for casserole. Peel and cube potatoes, peel and slice carrots. Cook in small amount of water for about 10 minutes; drain. Heat butter in large frypan, Saute onion and celery slices for about 3 minutes. Stir in flour until thoroughly blended. Add stock and skim milk. Cook and stir until sauce thickens. Add partially cooked vegetables and chicken. Season to taste. Simmer 15 minutes until vegetables are tender, or transfer to casserole and bake at 350 F, for 25 to 30 minutes. Meanwhile, prepare biscuits.

Biscuits: 2 cups flour ½ tsp. salt 2 tsp. sugar 3 tsp. baking powder 4 cup margarine or butter 2/3 cup milk

Measure flour, salt, sugar and baking powder into a mixing bowl. Add margarine or butter and cut the fat through the flour mixture kith a pastry blender or two knives held close together, Mix well. Stir milk quickly into the flour mixture with a fork. Turn the dough out onto a floured board. Knead about a dozen times. Flatten to 1 inch. Cut into 8 wedges like a pie, Place biscuits on a greased baking sheet or place on top of casserole for last 15 minutes of cooking time. Raise temperature to 425 F. and bake 12 to 15 minutes until biscuits are brown.