| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | New Orleans | Seasonings, Poultry, Vegetables | 4 | Servings |
INGREDIENTS
| 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 | |
| 3 | Fresh rosemary sprigs 3" each | |
| 1 1/4 | c | ;Water |
| 2 | c | Buttermilk biscuit mix |
INSTRUCTIONS
DUMPLINGS 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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