Chicken Gravy for Biscuits

If I don't home-can chicken again, it will only be because I don't use it as much as I expected.  I really thought I was opening a can per month, but I'm not quite done with the ten jars I made last July.  Or, I could just make smaller batches.  Maybe five pounds instead of nine.  The taste is fantastic, and the texture is much better than commercially canned meat.

This chicken and biscuits recipe was one of the alternate breakfast ideas I had when eggs were super expensive.  I didn't get around to making it until now.  It's just like making sausage gravy, except you have to add more herbs and spices to make up for them not being in the meat.  You do benefit from not having to spend time cooking the meat, and you can adjust the seasonings to your taste.

*1 10-12 oz can chunk chicken
1 Tb flour
1 Tb margarine
salt and pepper to taste
1/4 tsp each sage and thyme
1 C milk, or less for thicker sauce
*biscuits for serving

1.  Add chicken and its juice to a saucepan and heat over medium-low.  Add margarine and let it melt, then sprinkle with flour and stir until it cooks and starts to thicken the pan juices.

2.  Stir in some salt and pepper and the herbs.  Begin to add the milk a few tablespoons at a time, stirring and allowing each addition to thicken the sauce.  Continue until you reach a desired consistency.  Taste and add seasonings if needed.

3.  Spoon over split and toasted biscuits.  (I used some sweet potato biscuits I forgot were in the freezer.)  Serve hot.

Makes a generous 2 C of gravy

Difficulty rating  π