6                    Chicken pieces or
   1       sm           Whole chicken -- skin removed
   3       qt            -- Water
   1                    Onion -- finely chopped
   2                    Garlic cloves
                        -- minced or pressed
   2                    Celery stalks -- fine chopped
   1                    To 2 carrots -- finely chopped
   2       tb           Cornstarch -- dissolved in
     1/3   c             -- Cold water (opt'l.)
   2                    Rosemary sprigs, 3" each
                        -----DUMPLINGS-----
   3                    Fresh rosemary sprigs
                        -- 3" each
   1 1/4   c             -- Water
   2       c            Buttermilk biscuit mix
  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.
  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.