Chicken& Rosemary Dumplings

• 6 each chicken pieces
• 3 quarts water
• 1 each onions finely chopped
• 2 each garlic cloves minced or pressed
• 2 each celery stalks fine chop
• 2 each carrots finely chopped
• 2 tablespoons cornstarch dissolved in, 1/3 cups cold water (optional)
• 2 each rosemary sprigs
• 3 each rosemary sprigs fresh
• 1 1/4 cups water
• 2 cups biscuit baking mix (bisquick)

1. Add chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
2. Remove chicken to a plate to cool.
3. Add onion, garlic, celery, and carrots to the stock; bring to a simmer.
4. Cut or tear chicken into 2 inch pieces; return it to the stock.
5. Simmer for about 30 minutes, or until all the vegetables are very tender.
6. Stir the cornstarch mixture into the stock, if you like a thick sauce.
7. To make dumplings and while vegetables are cooking, bring to a boil 1 1/4 cups water in a small pan.
8. Turn off the heat and add three sprigs of rosemary.
9. Cover; let steep for 30 minutes.
10. Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
11. Bring the chicken stock back to a low boil; drop scant teaspoons of dumpling batter into the bubbles.
12. Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
13. Add two more rosemary sprigs.
14. Lower heat, cover, and simmer 5 to 10 minutes.

chicken, water, onions, garlic, chop, carrots, cornstarch, rosemary sprigs, rosemary, water, biscuit baking

Taken from recipeland.com/recipe/v/chicken-amp-rosemary-dumplings-35072 (may not work)