One 3-pound chicken, trussed
2 tablespoons softened butter
Salt and pepper
About 2 cups low-sodium chicken broth, divided (as needed)
About 5 tablespoons butter (as needed)
5 tablespoons flour
2 cups baking mix, such as Bisquick
⅔ cup milk
4 tablespoons butter, melted
Preheat the oven to 350 F. Rub the chicken with the butter, then season generously with salt and pepper. Place in a roasting pan, and roast for 1 hour, 15 minutes. Set aside to cool slightly while you make the gravy.
Pour the drippings into a gravy separator. Pour about a cup of the chicken broth into the roasting pan, and use a wooden spoon to help bring up the fond. Set the liquid aside.
Remove the skin from the chicken and discard. Shred the meat. Note: If making this recipe in advance, complete it up until this step. Cover and chill the shredded chicken, liquid and fat in the gravy separator, and the cup of chicken broth used to deglaze the pan separately until ready to use.
Separate the fat and the liquid in the gravy separator. Measure out the liquid, adding the chicken broth used to deglaze the roasting pan and the extra cup of chicken broth as needed until you have 4 cups of liquid. Set aside.
Measure out the fat from the gravy separator, adding butter as needed until you have 5 tablespoons of fat.
In a small saucepan, combine the fat and the flour. Cook over medium heat, whisking until smooth, about 1-2 minutes.
Slowly begin adding the 4 cups of liquid to the pan, whisking all the while, until the gravy is thick. Season to taste with salt and pepper.
Toss the shredded chicken with the gravy and arrange in the bottom of a 9-by-13-inch casserole dish.
Whisk the baking mix and milk together. Use a large spoon to drop biscuits over the top of the casserole. Brush with the melted butter and bake for 25 minutes, or until golden brown.
