Boil the chicken whole. When done, cool then skin and debone. Return meat to broth. Bring to a boil. Cut each buscuit in 4 pieces. (Usually 10 buiscuits per can). Drop cut buscuits rapidly, one at a time into the broth. Cook on medium heat for about 20 minutes, then turn to low and cover pan. When buscuits drop to the bottom - it's done! Serve and eat.
