Chicken & rosemary dumplings
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Chicken & rosemary dumplings
  Chicken    Rosemary    Dumplings    Poultry  
Last updated 6/12/2012 12:48:26 AM. Recipe ID 9519. Report a problem with this recipe.
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      Title: Chicken & rosemary dumplings
 Categories: Main dish, 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")

      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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Recipe ID 9519 (Apr 03, 2005)

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