• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken and Rosemary Dumplings

  • Recipe Submitted by on

Category: Poultry, Vegetables

 Ingredients List

  • 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

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

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.

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