|6||Chicken pieces or|
|1 small||Whole chicken; skin removed|
|1||Onion; finely chopped|
|2||Garlic cloves minced or pressed|
|3||3" fresh rosemary sprigs|
|2||Celery stalks; fine chopped|
|1||To 2 carrots; finely chopped|
|2 tablespoons||Cornstarch; dissolved in|
|⅓ cup||;Cold water (opt'l.)|
|2||Rosemary sprigs, 3" each|
|2 cups||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 1¼ 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.
From Nancy Brewer/New Orleans, LA 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. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 12-23-95