Instructions: Wash and clean chicken and cut into serving pieces. Place in kettle; add boiing water and other ingredients except biscuits, salt and pepper. Bring to a boil, cover tightly and simmer over low heat until tender, about 1 hour and 15 minutes. Remove chicken, cool and strip meat from bones, cutting into bite size pieces. Discard bones.

Meanwhile, cool chicken stock to room temperature. Strain stock, then cover and refrigerate until fat congels. Lift off and discard fat layer. Reheat chicken broth with chicken in stock pot. Add biscuits, cover and cook 15-20 minutes, or until dough puffs and is cooked.

Taste stock to correct seasonings. Serve 3-4.

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