1 (2-3 lb.) chicken
3-4 qt. water
2 c. milk
2 (10 count) cans canned biscuits
1/2 stick butter
1 tsp. salt

Place chicken, salt and water in a large pot. Bring to a boil, reduce heat and simmer until done. Remove chicken from broth; cool and remove skin and bones. Cut chicken into small chunks and return to broth. Add salt and pepper to taste. Bring broth to a rolling boil and add butter and milk.

DUMPLINGS: Roll biscuit flat on floured surface. Sprinkle flour on top and cut in 1-inch strips. Drop strips, one at a time into gently boiling broth. Work quickly, repeating procedure with remaining biscuits. Stir gently every few minutes to prevent sticking. Reduce heat and simmer for 15-20 minutes. If dumplings become too thick, add more milk or water.

VARIATION: Use 4-6 pieces boneless chicken and 1 stick butter.