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 Garlic cloves
-- minced or pressed
2 Celery stalks; fine chopped
1 To 2 carrots; finely chopped
2 tb Cornstarch; dissolved in
1/3 c ;Cold water (opt'l.)
2 Rosemary sprigs, 3" each

-------------------------DUMPLINGS------------------------------
3 Fresh rosemary sprigs
-- 3" each
1 1/4 c ;Water
2 c Buttermilk biscuit mix

Add chicken to the water in a stockpot and bring to a boil; simmer,
covered, about 20 minutes or until tender. Remove chicken to a plate
to cool.

Add onion, garlic, celery, and carrots to the stock; bring to a
simmer.

Cut or tear chicken into 2" pieces; 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.

To make dumplings and while 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; 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; 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.

Yield: 4 to 6 servings.

Recipe from Nancy Brewer/New Orleans, Louisiana. In "Kitchen Table:
Where Herbs and Spices Make a Difference" column in "The Herb
Companion." Dec. 93/Jan. 94, Vol. 6, Number 2. Pg. 82. Posted by
Cathy Harned.

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