Chicken and rosemary dumplings

Yield: 4 servings

Measure Ingredient
6 Chicken pieces or
1 small Whole chicken; skin removed
3 quarts ;Water
1 Onion; finely chopped
2 Garlic cloves minced or pressed
3 3" fresh rosemary sprigs
1¼ cup ;Water
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

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