*  Exported from  MasterCook  *
 
                       CHICKEN AND ROSEMARY DUMPLINGS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Chicken pieces -- -OR-
    1       sm           -Whole chicken
                         -- skin removed
    3       qt           Water
    1                    Onion -- finely chopped
    2                    Celery stalks
                         -- finely chopped
    1                    Carrot (more if desired)
                         -- finely chopped
    2       tb           Cornstarch (optional)
                         -- dissolved in:
      1/3   c            Cold water
    2                    Sprigs fresh rosemary (3“)
                         -----DUMPLINGS-----
    3                    Sprigs fresh rosemary (3”)
    1 1/4   c            Water
    2       c            Buttermilk baking mix
 
   Add the chicken to the water in a stockpot and bring
   to a boil; simmer, covered, about 20 minutes or until
   tender.  Remove the chicken to a plate to cool.  Add
   the onion, garlic, celery, and carrots to the stock
   and bring to a simmer.  Cut or tear the chicken into
   2-inch pieces and 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. DUMPLINGS:  While the
   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 and 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 and 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.
  
 
 
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