1Remove skin from chicken as much as possible You can use the giblets in this broth. as they give it a lot of flavoring. Cook chicken in the broth adding just enough water to cover. (can add celery and onion at this time if desired)
2While chicken is cooking make dumplins
3Mix flour, Bisquick, and salt till well blended.
4Add eggs one at a time and beat into flour. I kind of divide the bowl in to 5 sections mixing an egg per section then blend it all together.
5Once all the eggs are mixed in the flour then add broth
one tablespoon at a time mixing well knead the dough until dough looks like bread dough or pie dough.
6Let rest for a few minutes. While resting check chicken to see how well done it is. You want it to be just before it falls off the bones.
7Pour into a colander that is over a large bowl or another pot as you want to keep the broth. I then debone the chicken. I divide the deboned chicken into three dishes now I have enough to make 3 different meals or you could triple the recipe and use all the chicken.
8I add the broth to a deep pot using 1/3 of the deboned chicken put it back into the broth with the frozen peas and bring to a rolling boil. to keep it from boiling over place a wooden spoon across the pot.
9While you are waiting for the pot to boil again you can flour the board or table using a lot of flour as this makes the gravy and roll 1/2 the dough at a time rolling it to the thickness you want it to be (remember the dough will swell as it cooks)
10Once the dough is where you want it in thickness ( generally make it a little thinner than pie dough) put a layer of flour on the top and then cut it with a pizza cutter into strips then you go across the strips to make squares. Using the flour in the cutting process will help seal the cut edges so that they don't stick to each other then scrape all the flour and dough in the bowl (I generally mix the flour and squares before I put it in the bowl this way they don't stick together) Repeat with the other half.
11Once the water is boiling add the dumplins and stir as you are adding them or they will stick to each other. cook for 15-25 minutes with out the lid then for another 20-30 minutes with the lid. Stir every so often so that they won't stick together.
12To check take the thickest one and cut it if you see a doughy line cook a little longer you don't want the raw dough line.