Chicken:  Cook large whole chicken or one whole chicken cut in pieces in large pot of water with salt for 30 minutes after it starts to boil.  Remove chicken from pot and de-bone and de-skin.(You can do this a day or two ahead.) I like to put my broth in the refrigerator overnight and skim the fat off the top. (Also, you could use canned  or frozen chicken and canned chicken broth).Dumplings: 2 cups Bisquick or other biscuit mix3/4 cup milk (enough to make a stiff dough)

Place chicken back in pot with chicken broth (add water if you feel there is not enough broth (or canned broth).Bring to a rapid boil.Roll biscuit dough very thin but easy to handle.  Slice into strips and drop into rapidly boiling chicken broth with chicken in it.  Put in 2-3 strips and push under the broth and let cook approximately 1 minute(these will float to the top).  Put in 2-3 more strips of dough and push under. Follow these steps until all dough is used up. Reduce heat to medium-low and let simmer for 10 minutes. After last dough has cooked for a minute or two, stir with chicken pieces and cover pan for last 10 minutes. Serve immediately.