Chicken And Rosemary Dumplings

* Exported from MasterCook *

CHICKEN AND ROSEMARY DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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