I made this for supper last night using one of my excess roosters....it's one of the best ways to use a spent hen or an excess rooster. Chicken and dumplings is hard to beat but if I had to choose I'd say gumbo is the tops. Grandmas Chicken Gumbo Make a dark roux with 2 cups of flour and about 1 cup of oil. (You can buy ready made roux but homemade is the best, if you want to make you own but don't know how...Preheat the oven to 350 degrees. Place the oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.) 1 gallons water 1 large hen (an old hen makes the best gumbo) 6 chicken bullion cubes 1 pound of good smoked sausage (Cut into bite size pieces) 1 large onion (Chopped) 1 bell pepper (Chopped) 2 stalks celery (Chopped) 3 tablespoons liquid smoke (leave this out if using smoked meat) 2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons dried parsley flakes 1 bunch green onions (chopped) Salt and pepper to taste Cut the chicken in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until chicken is tender, remove the chicken from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while chicken is cooling, all the fat will rise to the top. With a large spoon skim fat off the top of the gumbo. Pick the chicken off the bone and add it back to the pot and heat it through; season with salt and pepper to taste. You can substitute just about anything for the chicken. Guinea foul and wild game works very well, squirrels, ducks, geese, rabbits, turkey, quail, pheasant, ect. Just make sure to simmer it long enough to get it tender. Serve over rice in soup bowls.