Title: Chicken and Rosemary Dumplings
Categories: Entree Poultry
Yield: 4 Servings
| 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.