Chicken And Rosemary Dumplings Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: Chicken pieces or,
2: Celery stalks, fine chopped
1 small: Whole chicken, skin removed
1: To 2 carrots, finely chopped
3 quart: , Water
2 tbsp: Cornstarch, dissolved in
1: Onion, finely chopped
1/3 cup: , Cold water (optl.)
2: Garlic cloves,
2: Rosemary sprigs, 3" each
-- minced or pressed,
DUMPLINGS
3: 3" fresh rosemary sprigs,
2 cup: Buttermilk biscuit mix,
1 1/4 cup: , Water
Directions:
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.
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
Source from luhu.jp
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.
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
Source from luhu.jp