Chicken and Rosemary Dumplings
6 Chicken pieces -- -OR- 1 sm -Whole chicken -- skin removed 3 qt Water 1 Onion -- finely chopped 2 Celery stalks -- finely chopped 1 Carrot (more if desired) -- finely chopped 2 t...
Ingredients
- 6chicken pieces -- -or-
- 1small -whole chicken
- 1onion -- finely chopped
- 2celery stalks
- 2sprigs fresh rosemary (3")
- 11/4 c water
- 2cup buttermilk baking mix
Directions
- 1
6 Chicken pieces -- -OR- 1 sm -Whole chicken -- skin removed 3 qt Water 1 Onion -- finely chopped 2 Celery stalks -- finely chopped 1 Carrot
- 2
simmer, covered, about 20 minutes or until tender
- 3
Remove the chicken to a plate to cool
- 4
Add the onion, garlic, celery, and carrots to the stock and bring to a simmer
- 5
Cut or tear the chicken into 2-inch pieces and return it to the stock
- 6
Simmer for about 30 minutes, or until all the vegetables are very tender
- 7
Stir the cornstarch mixture into the stock if you like a thick sauce
- 8
DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan