Chicken& Rosemary Dumplings

Directions

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 inch 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 1¼ 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.