Chicken and Dumplings

One whole fryer chicken (or 6 chicken leg quarters - a chicken leg quarter is a big piece of chicken that includes the thigh and drumstick together)
4 cans refrigerated biscuits - NOT "layered" or "flaky" kind

Rinse chicken well being sure to take out any innards that might be stuffed into the body cavity (like the neck and liver and stuff. Throw those away!). Put chicken in a big pot, and cover with cold water. Sprinkle with salt. Put heat on high and bring to a boil. Reduce heat to medium or so. Cook chicken till it's very tender and falling off the bone - about an hour.
Remove chicken pieces from broth with a slotted spoon and set aside to cool. Do NOT drain out the liquid. You'll need that later. Turn off the heat under the broth.
When chickn is cool enough to handle, remove skin and bone, and put chicken chunks back into the broth. When you've got all the chicken back in the pot, turn the heat back on high.
When it comes to a rolling boil, start dropping the refrigerated biscuit dough in. Break each biscuit in half (or in quarters) before adding it. Try to place each piece of dough on a bubble. Don't stir. When the dumplings begin to set (afterabout 3 - 5 minutes) turn heat down to medium low. Very, very gently stir to mix the dumplings down into the liquid, and also to get the chicken off the bottom of the pan. Let it cook for about 15 minutes on the low heat to give the dumplings time to absord the liquid.