Roasted Chicken in Gravy

Roasted Chicken in Gravy

1 large bone-in chicken breast PLUS seasonings
4 cups chicken broth
2 packets Chicken Flavor Boost
2 teaspoons corn starch
1 tablespoon water

Season chicken breast as desired.  Roast in 350 degree oven for 50-65 minutes.  Let cool.  Shred into large chunks.

Bring broth up to a boil.  Add flavor boost packets.  In a small bowl, mix together corn starch and water until a past forms.  Whisk into boiling broth.  Continue whisking until smooth.  Add more corn starch and water mixture if thicker gravy is desired.

Add chicken and seasonings.  Keep at low simmer until biscuits are ready.

QUICK AND EASY CREAM BISCUITS

2 cups unbleached all-purpose flour, plus extra for the counter
 2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Shape the dough into a 3/4-inch-thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.