Place whole chicken in stockpot (make sure to remove any gizzards, liver ect. before placing in pot). Cover with water, approximately 6-8 cups. You just want water to barely cover chicken. Add salt and pepper to pot and bring to a simmer. Let simmer 1 hour.
Remove chicken from pot and allow to cool.Make sure you leave liquid in pot.Remove and discard skin and bones. Add all meat back to stock pot in remaining liquid. Bring pot back to simmer.
In a mixing bowl, mix bisquick and 2/3 Celsius milk. This should form a moderately still dough. If it is too dry, add more milk. If it is too wet, add more bisquick.
Add large spoonfulls of dough to simmering pot of liquid. Do not stir! The pot should be crowded with dumplings. Salt and pepper top of dumplings. Make sure pot is barely simmering. If the fire is too high, your dumplings will disolve. Cover pot for 10 minutes. Uncover pot, using a large spoon, flip dumplings over and salt and pepper again. Let dumplings simmer for another 6-8 minutes. Serve.
