Kitchen Table: Chicken and Rosemary Dumplings


| April/May 1994


Serves 4 to 6

Here’s a hearty main dish with a spritely rosemary flavor.

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

Dumplings

• 1 1/4 cups water
• 3 three-inch sprigs fresh rosemary
• 2 cups buttermilk biscuit mix, or more as needed

1. In a stockpot, bring the water to a boil, add the chicken, and simmer about 20 minutes, covered, or until tender. Remove the chicken to a plate to cool and add the onion, garlic, celery, and carrots to the pot; bring to a simmer. Chop or tear the chicken into 2-inch pieces and return to the stock. Simmer for about 30 minutes, or until the vegetables are very tender. For a thick sauce, stir the cornstarch mixture into the stock and heat, stirring, until thickened. (If you prefer a thin sauce, omit this last step.)

2. While the vegetables are cooking, bring the 11/4 cups water to a boil in a small pan, then turn off the heat and add three rosemary sprigs. Cover and let steep for 30 minutes. Strain the rosemary tea and stir it into the biscuit mix, adding a little more biscuit mix if the batter is too gooey.

3. Bring the chicken stock back to a boil and drop scant teaspoons of batter into the bubbles. Gently push each dumpling aside with a spoon to keep them from clumping together. Add fresh rosemary sprigs, lower the heat to a low simmer, cover the pot, and cook for 5 to 10 minutes longer.





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