chicken and rosemary dumplings

How To Make chicken and rosemary dumplings

• Step 1
  Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
• Step 2
  Remove the chicken to a plate to cool.
• Step 3
  Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
• Step 4
  Cut or tear the chicken into 2-inch pieces and return it to the stock.
• Step 5
  Simmer for about 30 minutes, or until all the vegetables are very tender.
• Step 6
  Stir the cornstarch mixture into the stock if you like a thick sauce.
• Step 7
  DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.
• Step 8
  Turn off the heat and add three sprigs of rosemary.
• Step 9
  Cover and let steep for 30 minutes.
• Step 10
  Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
• Step 11
  Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.
• Step 12
  Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
• Step 13
  Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.
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