1 whole chicken with skin
10 sm. cans of canned biscuits OR
1 batch of biscuit dough

Boil chicken until the meat is easily pulled from bones with a fork. Remove chicken; pull skin off to cool and set chicken aside. Drop biscuits into flour and roll to coat.

Pull biscuits apart to the size of a quarter. Drop into boiling water. Let cook, stirring occasionally, while pulling meat off bones. Put small chicken pieces into pot. Let cook approximately 5-10 minutes more to flavor. Broth will thicken as it cools. Check dumpling for doneness by tasting. Add salt and pepper to taste.