2 1/2 lb. broiler/fryer chicken, cut up
1 qt. water
2 lg. carrots, cut in large chunks
2 med. celery stalks, cut in large chunks
1 sm. onion, diced
1 c. milk (or more)
1/4 c. flour (or more)
2 chicken bouillon cubes
Salt and pepper
2 drop yellow food coloring
1 roll of biscuits in tube
Flour

Simmer chicken with carrots, onions and celery about 45 minutes. Strain and skim off fat. Place broth in large dutch oven and add milk, flour, salt, pepper, food coloring and bouillon. Simmer till it forms a rich gravy. Cut each biscuit into quarters with scissors and roll in flour. Drop in gravy and cover; cook 15 minutes on low heat. Meanwhile, pick off about 1 cup of the meat from bones and reserve some for another meal. Gently stir in meat with dumplings and serve in bowls. Can be made without meat from just the bones of a roasting chicken (just to get broth).