Chicken and Rosemary Dumplings1
By Just A Pinch KitchenCrew
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6chicken pieces, skinned
1finely chopped onion
2celery stalks, chopped
1/3 ccold water
2sprigs of fresh rosemary
3sprigs of fresh rosemary
2 cbuttermilk baking mix
How to Make Chicken and Rosemary Dumplings
- 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.