1Wash chicken and place whole in large stock pot.Add chicken broth.Pour in enough water so chicken is well covered with fluid.Add Garlic,Salt and Pepper. Bring to good boil and allow chicken to cook about 45 minutes or until well cooked.
2When chicken is done turn off heat. CAREFULLY remove chicken from broth and place on plate.Put in the fridge to allow chicken to cool to a point that it can be handled without burning your fingers. Cover broth and leave set off heat.
3When chicken has cooled to where it can be handled (Usually about 45 minutes to an hour in fridge) tear or cut meat from bone.Tear meat into bite sizes pieces and place back in broth.Bring broth back to steady boil.
In large mixing bowl mix 2 1/4 cups of Bisquick and 2/3 cup of milk. Mixture will be very sticky.Keeping hands dusted with bisquick powder roll small amounts of mixture into balls the size of large marbles. Drop these into boiling broth. Stir gently. Dumplings with swell a great deal while cooking. Once all of this mixture has been used repeat this step once more.
5When all dumplings are in the pot reduce heat to very low simmer and allow to cook for 10 to 15 minutes stirring frequently. Broth should be thick and dumplings should be solid not doughy when done.