Cheater Chicken and Dumplings

Instructions

• 1

  Strip the meat from the carcass of the rotisserie chicken. Cover the meat in a bowl, and throw the carcass into a pot covered with the chicken broth and water to cover the chicken. Season the water with salt, pepper, and a little poultry seasoning. Boil for approx. 1 ½ hrs.
• 2

  For the dumplings, liberally sprinkle your work surface with all-purpose flour. Arrange the biscuits on the flour. Sprinkle the biscuits with a mixture of salt, pepper, and poultry seasoning. Seasoning the dough ensures that there is seasoning at every level of the dish.
• 3

  Roll them dumplings out very thin (larger than your hand) and make easy work of cutting them by rolling over them with a pizza wheel. Gather up the dumpling pieces with the flour and set them to rest on a plate. The more flour you pick up with them, the thicker your final broth, so adjust according to the preferences of your family/guests. (You could also make these dumplings ahead of time and put them in the fridge.)
• 4

  After the broth has "developed," remove all pieces and parts of the carcass with a spider or by using a strainer.
• 5

  Bring the broth to a boil and add the dumplings. At first, they will puff up and get super fluffy. Don't worry. They won't stay that way. Add the butter and evaporated milk and give them a good few stirs. Let them cook on about a medium to medium high boil for about 15 minutes. The dumplings will thin out and drop down, and the broth will thicken.
• 6

  Turn off the heat (or turn to low heat) and add in the cooked, rotisserie chicken. Adding the chicken back at the end ensures that it won't be overcooked and dry.