1 Purdue oven stuffer roaster chicken
1 box of Bisquik
celery
onions
carrots
green beans
corn kernals
-OR-
1 big bag of mixed vegetables
Chicken bullion
Sea salt
black pepper
garlic powder
cajun spice
Directions:
Bake oven stuffer roaster until golden brown. Slice meat off of the bird and set aside. Place the carcass into a large stock pot and cover with water. Turn the heat up to high and let boil. While the carcass is being boiled down, slice up the removed chicken meat and put it into the stock pot (sans skin). Once meat has fallen off of the carcass, remove the carcass from the stock pot. Using a slotted spoon, carefully remove any left over bones from the mix and discard. Turn down to medium and stir occasionally. Add in vegetables and chicken bullion to taste. Stir until veggies are done. Mix up Bisquik dumpling batter (directions are on the box) and drop dumplings along the top in a circle, then fill the middle with the dumpling mix. Put lid on and let cook until the dumplings are solid and a bit on the brown side. Serve in a large bowl and enjoy!
