Chicken& Rosemary Dumplings
Yield
4 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken
pieces |
*
|
| 3 | quarts |
water
|
*
|
| 1 | each |
onions
finely chopped |
|
| 2 | each |
garlic cloves
minced or pressed |
|
| 2 | each |
celery stalks
fine chop |
|
| 2 | each |
carrots
finely chopped |
|
| 2 | tablespoons |
cornstarch
dissolved in, 1/3 cups cold water (optional) |
|
| 2 | each |
rosemary sprigs
|
*
|
| Dumplings | |||
| 3 | each |
rosemary sprigs
fresh |
*
|
| 1 ¼ | cups |
water
|
|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken
pieces |
*
|
| 3 | quarts |
water
|
*
|
| 1 | each |
onions
finely chopped |
|
| 2 | each |
garlic cloves
minced or pressed |
|
| 2 | each |
celery stalks
fine chop |
|
| 2 | each |
carrots
finely chopped |
|
| 3E+1 | ml |
cornstarch
dissolved in, 1/3 cups cold water (optional) |
|
| 2 | each |
rosemary sprigs
|
*
|
| Dumplings | |||
| 3 | each |
rosemary sprigs
fresh |
*
|
| 296 | ml |
water
|
|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
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 inch 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 1¼ 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.
