Cooking Recipe Chicken & Rosemary Dumplings
Recipe Ingredients
DUMPLINGS
Directions
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.