Sunday Lunch

The tried and true buttered pan biscuits with chicken gravy and veggies.  Note the kosher salt sprinkled on the biscuit batter – yum!  I roasted three chicken thighs and made gravy from the chicken fat, along with turkey stock and the rest of the buttermilk left from the biscuit recipe.Cool and bone the thighs, add a mix of frozen veggies, and simmer with the chopped or shredded chicken meat till the veggies are tender.  I used tarragon in the gravy, with salt and pepper, but the seasonings you like best should go in yours.