Chicken And Rosemary Dumplings Food

ROSEMARY DUMPLINGS

Steps:

• Bring broth to a boil in a large saucepan.
• Mix dry ingredients together.
• Mix egg and milk together.
• Pour milk mixture into flour mixture and stir just until blended.
• Drop by rounded tablespoon into boiling broth.
• Reduce heat to low, cover and simmer 15 minutes.

CHICKEN AND ROSEMARY DUMPLINGS

Steps:

• 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.