Chicken & rosemary dumplings Recipe

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Chicken & rosemary dumplings

Artist:	_	Yield:	4
Categories:	Chicken, Herbs & Spices, Poultry, Seasonings, Vegetables	Rating:	0
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Ingredients:

Procedures:

1	Add chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
2	Remove chicken to a plate to cool.
3	add onion, garlic, celery, and carrots to the stock; bring to a simmer.
4	cut or tear chicken into 2" pieces; return it to the stock.
5	Simmer for about 30 minutes, or until all the vegetables are very tender.
6	Stir the cornstarch mixture into the stock, if you like a thick sauce.
7	to make dumplings and while vegetables are cooking, bring to a boil 1 ?cups water in a small pan.
8	Turn off the heat and add three sprigs of rosemary.
9	Cover; let steep for 30 minutes.
10	strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
11	bring the chicken stock back to a low boil; drop scant teaspoons of dumpling batter into the bubbles.
12	Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
13	Add two more rosemary sprigs.
14	Lower heat, cover, and simmer 5 to 10 minutes.
15	yield: 4 to 6 servings.
16	recipe from nancy brewer/new orleans, louisiana.
17	In "kitchen table: where herbs and spices make a difference" column in "the herb companion." dec.
18	93/jan.
19	94, vol.
20	6, number Pg.
21	82