1. PLace chicken broth, water, salt and pepper in pot. Add chicken parts and garlic salt. Bring to a boil and then simmer for 2 hours.
In a separate bowl, make 12 bisquits as directed on
bisquik, Set aside,
Take chicken from the stock. Cool and then pull skin off and discard. Then, take the meat off the bones. Break the chicken into bit-size morsels and add to the pot.
Make a rue, melt butter in pan. As it melts drop 5-7 tablespoons of flour to the butter. Salt and pepper. Cook until a nice brown. Add it to the soup. Wisk it in and cook on medium high for about 10 minutes and slow cook for about 30 minutes.
Serve the chicken w/gravy over the bisquit. Mashed potatoes is good side dish, along with corn.