1 large Purdue oven stuffer roaster ( or whatever brand you like)
1 large onion chopped into medium chunks
5 potatoes
4-6 cans Pillsbury buttermilk biscuits( they are sold in a 4 pack)
3 Knorr chicken bouillon cubes ( 6 if using another brand)
Sheds Crock margarine
In a large stock pot place your chicken. Cover with water. Put the chopped onion in and cook the chicken until it is almost falling off the bone. Do not overcook or you will have bones in your stock.
Once the chicken is done, remove it and allow it to cool enough for you to pull the chicken apart from the bone.
In the meantime peel and cut the potatoes and start cooking them in the stock. Also, put the bouillon cubes in at this time.
Start opening the biscuit cans, cut each biscuit into 6 pieces, and add to the boiling stock ( one can at a time, allowing them to cook ) As they get done they will sink to the bottom. Be sure to stir frequently. Once all of the dumplings are done ( they sink once they are done) add the cut-up / shredded chicken. Cook a while longer. It will thicken up nicely if you take the lid off during the last minutes of cooking.
Serve in a bowl, and add a teaspoon of the margarine, and mix in.
This recipe was given to me by my friend Dawn. She was raised on a farm and this was a family recipe.
She often would make it and bring it to work to share with us at lunchtime. It's one of my very favorite meals. This makes a big pot, enough for your family, and I always send some over to our neighbors.
