6                    Chicken pieces -- -OR-
   1       sm           -Whole chicken
                        -- skin removed
   3       qt           Water
   1                    Onion -- finely chopped
   2                    Celery stalks
                        -- finely chopped
   1                    Carrot (more if desired)
                        -- finely chopped
   2       tb           Cornstarch (optional)
                        -- dissolved in:
     1/3   c            Cold water
   2                    Sprigs fresh rosemary (3")
                        -----DUMPLINGS-----
   3                    Sprigs fresh rosemary (3")
   1 1/4   c            Water
   2       c            Buttermilk baking mix
  Add the chicken to the water in a stockpot and bring
  to a boil; simmer, covered, about 20 minutes or until
  tender.  Remove the chicken to a plate to cool.  Add
  the onion, garlic, celery, and carrots to the stock
  and bring to a simmer.  Cut or tear the chicken into
  2-inch pieces and 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. DUMPLINGS:  While the
  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 and 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 and 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.