Here in the south we usealy pull the breasts and with a little oil place them in an iron skillet on a Coleman Stove on low heat cook until well browned then remove from skillet. Next make a deep brown gravy from flour and milk (leave the dripping)about a half skillet full return the breasts back to the skillet and over very low heat simmer for about 1 hour or until tender.
break buttermilk biscuits in half pour over with the brown gravy and doves serve with a Amber Bock, and I promise you will enjoy. You will hurt yourself you will eat so much.
