jmcquown wrote:
>
> I've got 4 chicken leg quarters simmering on the stove covered with water.
> I tossed in a couple of bay leaves and salt & pepper. Once the chicken is
> tender (about 30 minutes) I'll remove it from the pot and skin and debone
> it. I'll chill the broth and skim the fat off the top. Then I'll add the
> meat back to the pot with the broth and add a diced onion, celery and
> carrots. I'll add sage and thyme and let it cook down a bit.
>
> Dumplings are the typical addition in the southern U.S., but either one will
> thicken the stew. And they're both equally good What say you?
>
> Jill

Split the difference and do spaetzel <sp?>, noodle-like dumplings.