INGREDIENTS

INSTRUCTIONS

DUMPLINGS
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

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