Quarter chickens. Season with salt & pepper & roll each in flour. Use 2 iron frying pans. Add lard to depth of 2" or more. Heat lard, add chickens & cover for a few minutes. Then saute, uncovered, until nicely browned. Remove chicken to absorbent paper & keep in warm place. Make biscuit dough using 1 1/2 cups flour, 1/4 cup lard, 1 tsp. salt, the baking powder & 1/2 cup milk. Pat out on board to 1/2" thickness & cut in 2" rounds. Drop biscuits into hot lard the chicken was cooked in. Brown biscuits on both sides, drain on paper, & keep hot. To make gravy, pour off lard. Return 1/4 cup lard to one of the pans & blend in 1/4 cup flour. Gradually add 3 cups milk. Cook, stirring constantly, over low heat until thickened. Season to taste. Serve chicken with biscuit puffs & gravy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1158g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3754 (77%)|
|Amt Per Serving||% DV|
|Total Fat 417.1g||556 %|
|Saturated Fat 163.9g||819 %|
|Monounsaturated Fat 186.4g|
|Polyunsanturated Fat 47.3g|
|Cholesterol 406.6mg||125 %|
|Sodium 793.2mg||27 %|
|Potassium 641.6mg||17 %|
|Total Carbohydrate 240.6g||71 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 232.5g|
|Protein 38g||54 %|
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Calories per serving: 4900
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