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Chicken& Rosemary Dumplings

Recipe name:
Chicken& Rosemary Dumplings

Recipe category:
Main Dish

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Recipe detials:

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.

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Chicken& Rosemary Dumplings

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