1Place chicken thighs in 12 cups boiling salted water. Boil skimming any foam from top.
2Once chicken in done mix the bisquick with milk salt and pepper. Batter should be thick and sticky.
3Drop by large spoonfuls on top of boiling chicken water. Cover and reduce heat and cook about 5 minutes. Remove cover and flip dumplings and check for doneness.
4Remove dumplings and chicken to serving plate. Sprinkle with thyme and rosemary. If needed you could thicken the liquid with a slurry of cornstarch and water but most of the time the dumplings thicken the water to make a great sauce.