Chicken and rosemary dumplings
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken and rosemary dumplings
  Seasonings    Chicken    Vegetables    Rosemary    Dumplings    Poultry  
Last updated 6/12/2012 1:13:34 AM. Recipe ID 42060. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Chicken and rosemary dumplings
 Categories: Seasonings, Poultry, Vegetables
      Yield: 4 Servings
 
      6    Chicken pieces or
      1 sm Whole chicken; skin removed
      3 qt ;Water
      1    Onion; finely chopped
      2    Garlic cloves
           -- minced or pressed
      2    Celery stalks; fine chopped
      1    To 2 carrots; finely chopped
      2 tb Cornstarch; dissolved in
    1/3 c  ;Cold water (opt'l.)
      2    Rosemary sprigs, 3" each

MMMMM-------------------------DUMPLINGS------------------------------
      3    Fresh rosemary sprigs
           -- 3" each
  1 1/4 c  ;Water
      2 c  Buttermilk biscuit mix
 
  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.
  
  Recipe from Nancy Brewer/New Orleans, Louisiana.  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. Posted by
  Cathy Harned.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 42060 (Apr 03, 2005)

[an error occurred while processing this directive]