Name: Chicken and Rosemary Dumplings
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

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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