Place chicken in a Dutch oven, and cover with water; bring to a boil. Cover; reduce heat, and simmer 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut into bite-size pieces. Arrange chicken over each biscuit half; keep warm.
Reduce broth to 1 1/2 cups by boiling over high heat. Combine butter and flour, stirring well to make a smooth paste. Gradually add to boiling broth, stirring constantly. Reduce heat, and add salt and pepper. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour gravy over chicken and biscuits. Garnish with pimiento strips, if desired.
Oxmoor House Homestyle Recipes