Cut a chicken into quarters and simmer in a gallon of water with carrots, onions, and celery. When tender, remove chicken and bone. Return the bones to the pot and reduce by about a third, then strain and return liquid to simmer. You want a gallon of good, rich broth. Make a stiff biscuit dough with sweet milk; roll it out to about an eighth of an inch, cut into strips and drop into boiling broth. As the liquid thickens, add the chicken, cover and let boil for another minute, then reduce heat and cover. After five minutes, cut the heat, stir and cover. Let the pot sit for about another five minutes or so to cook the dumplings. Salt to taste. I like chicken and dumplings with a good dose of black pepper.