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1 teaspoon dried summer savory, or 1 tablespoon fresh
1/2 teaspoon salt, pepper
Dash or two of ground ginger
Cut up the chicken. (If on fat-restricted diet, remove the skin and fat). Place the chicken in large saucepan, cover with boiling water and bring to a quick boil. Remove the scum as it rises. Continue cooking slowly, but steadily, with lid slightly ajar, until tender (about 1 hour). Add the sprigs of rosemary the last 10 minutes. Let cool in broth until lukewarm. Pour off the broth; chill both the chicken and broth, removing excess fat from the latter.
Remove chicken from bones in large bite-size pieces. There should be approximately 3 cups, and 1 cup of chicken bits for soup or other use.
The Sauce:
Saute the flour in melted margarine in saucepan or medium-sized frying pan. Cook slowly for 2 or 3 minutes. Slowly add heated broth, then the heated milk. Add herbs and other seasonings. Pour over the chicken pieces that have been kept hot in small amount of broth with a dash of salt and pepper. Turn into heated shallow casserole; place in heated 400 degree oven. When beginning to bubble, top with small biscuits at intervals. Rake until biscuits brown. Serve immediately. Serves 6.
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