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| 6 | each | chicken | pieces |
| 3 | quarts | water | |
| 1 | each | onion | finely chopped |
| 2 | each | garlic cloves | minced or pressed |
| 2 | each | celery stalks | fine chop |
| 2 | each | carrots | finely chopped |
| 2 | tablespoons | cornstarch | dissolved in, 1/3 cups cold water (optional) |
| 2 | each | rosemary sprigs | |
| Dumplings | |||
| 3 | each | rosemary sprigs | fresh |
| 1 1/4 | cups | water | |
| 2 | cups | biscuit baking mix (bisquick) | |
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 2andquot; 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.
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