1 whole chicken (2 1/2 - 3 lbs.)
3 lengths of celery
2 bay leaves
1 tsp. pepper
1 tbsp. salt (to taste)
4-5 med. carrots

Wash and clean chicken. Put in a Dutch oven and fill with water to 1 inch of top. Chicken should be breast side down. Bring to a boil and skim the fat off the top.

Add celery after cutting into 1 inch pieces. Add bay leaves, salt and pepper. Cut carrots into 3 inch pieces and split in half. Add carrots to pot. Cook 1 hour on low. Remove some of the liquid (about half) and chicken.

Make dumplings using Bisquick. As dumplings cook, cut up chicken and keep warm in oven. When dumpings are finished spoon over chicken. There is a natural gravy with the carrots and celery.