Kitchen Table: Chicken and Rosemary Dumplings

| December/January 1993

Serves 4 to 6

• 6 chicken pieces or one small whole chicken, skin removed
• 3 quarts water
• 1 onion, finely chopped
• 2 garlic cloves, minced or pressed
• 2 stalks celery, finely chopped
• 1–2 carrots, finely chopped
• 2 tablespoons cornstarch, dissolved in
• 1/3 cup cold water (optional)
• 2 three-inch sprigs fresh rosemary

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.


• 3 three-inch sprigs fresh rosemary
• 1 1/4 cups water
• 2 cups buttermilk biscuit mix

While the vegetables are cooking, bring to a boil 11/4 cups water in a small pan. Turn off the heat and add three sprigs of rosemary. Cover and let steep for 30 minutes.

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