jmcquown wrote:
> I've got a whole cut up chicken simmering on the stove with celery,
> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>
> I only add the vegetables to make a nice rich stock. They get
> strained out and discarded when I remove the chicken to debone it. I
> know some people add vegetables to the (almost) finished product -
> carrots, celery, green beans, corn, peas, even potatoes. Doesn't
> that make it chicken stew with dumplings instead? Not that it really
> matters, it's just not what I think of as chicken & dumplings.
>
> Jill <--whose Scottish grandmother added drop dumplings to beef or
> mutton stew

MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.

kili