Chicken& Rosemary Dumplings

* Exported from MasterCook *

CHICKEN & ROSEMARY DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seasonings Poultry
Vegetables

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

Yield: 4 to 6 servings.

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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