INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 321
Calories From Fat: 95
Total Fat: 10.8g
Cholesterol: 1.2mg
Sodium: 1465.1mg
Potassium: 482.5mg
Carbohydrates: 45.4g
Fiber: 3.2g
Sugar: 10.3g
Protein: 9.9g