*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving