In a Dutch oven, heat the oil over medium heat.

Add the chicken legs and cook until brown on all sides. ( Note - the chicken does not need to be cooked, through at this point. We just want the skin to start cooking and the delicious flavors from the bones to begin to come out. )

Add enough water to cover the chicken. Add in the spices and bullion and stir to combine. Bring to a boil then reduce heat and simmer for one hour.

Remove chicken from the pot.

Pour the broth through a strainer and reserve for later.

Separate the meat from the skin and bones. Discard the skin and bones.

Without washing the Dutch oven, melt half of the butter over medium heat. Add in the flour to create a smooth roux.

Add in the evaporated milk and cook stirring constantly until the mixture thickens.

Add in the reserved broth and chicken.

To make the dumplings, melt the remaining butter in the microwave.

Combine Bisquick, melted butter, and Sprite. Stir until just combined.

If the dumplings are too sticky, add more Bisquick. If they are too dry, add more Sprite.

Pull and drop dough into the pot.

Reduce heat. Cover and simmer for 20 minutes until dumplings are cooked through.