Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken pieces; -OR-
1 sm -Whole chicken
-- skin removed
3 qt Water
1 Onion; finely chopped
2 Celery stalks
-- finely chopped
1 Carrot (more if desired)
-- finely chopped
2 tb Cornstarch (optional)
-- dissolved in:
1/3 c Cold water
2 Sprigs fresh rosemary (3")

-------------------------DUMPLINGS------------------------------
3 Sprigs fresh rosemary (3")
1 1/4 c Water
2 c Buttermilk baking mix

Add the chicken to the water in a stockpot and bring to a boil;
simmer, covered, about 20 minutes or until tender. Remove the chicken
to a plate to cool. Add the onion, garlic, celery, and carrots to
the stock and bring to a simmer. Cut or tear the chicken into 2-inch
pieces and return it to the stock. Simmer for about 30 minutes, or
until all the vegetables are very tender. Stir the cornstarch mixture
into the stock if you like a thick sauce. DUMPLINGS: While the
vegetables are cooking, bring to a boil 1-1/4 cups water in a small
pan. Turn off the heat and add three sprigs of rosemary. Cover and
let steep for 30 minutes. Strain the rosemary tea and mix with about
2 cups of biscuit mix, slightly more if mixture is very gooey. Bring
the chicken stock back to a low boil and drop scant teaspoons of
dumpling batter into the bubbles. Gently push each dumpling aside
with a spoon to keep dumplings from clumping together. Add two more
rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

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