1 whole frying chicken
1 bay leaf
1 med. onion
Salt and pepper to taste
6 tbsp. flour
6 tbsp. butter
1 can evaporated milk
Bisquick

Cover chicken with water; add onion, bay leaf, salt, and pepper. Cook on medium heat until chicken is tender. Remove chicken to cool. Save broth, discard bay leaf and onion.

Melt butter in Dutch oven; stir in flour, add 2 cups chicken broth and 2/3 can of evaporated milk. Stir well; cook on low heat. Remove chicken from bones and skin and add to gravy. Bring to a simmer. Mix dumplings according to recipe on Bisquick box. Spoon over gravy and cook on low heat for 10 minutes with lid off and 10 minutes covered with lid. Serve hot.