Chicken & Rosemary Dumplings
Submitted by roxenn
Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.
YIELD
2 servingsPREP
40 minCOOK
60 minREADY
100 minThe secret weapon here is rosemary tea. Fresh rosemary sprigs steep in boiling water for half an hour, then that fragrant liquid gets stirred into the dumpling batter. Every bite of dumpling carries a piney, herbal warmth that regular chicken and dumplings just can’t touch.
A whole skinned chicken simmers until tender, building a broth that gets loaded with onion, garlic, celery, and carrots. The chicken gets torn into big rustic pieces and goes back into the pot.
Then tiny spoonfuls of rosemary-infused dumpling batter drop into the bubbling broth, where they puff up light and tender in just minutes. More rosemary sprigs simmer alongside for good measure.
Kitchen Tips
- Use fresh rosemary, not dried. The tea needs the essential oils from fresh sprigs to infuse properly. Dried rosemary won’t release enough flavor into the water.
- Drop small spoonfuls and nudge each one aside before adding the next. Dumplings are sticky and will merge into one giant blob if they touch while raw.
- The cornstarch slurry is optional but worth it. It turns the broth from thin and soupy into a thick, gravy-like sauce that clings to the chicken and dumplings.
Ingredients
Directions
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 1¼ 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.
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