On Sat, 02 Jan 2010 14:07:04 -0600, Pete C. wrote:

> 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.

Oooh - spaetzle sounds good.

Gotta recipe and directions that mere mortals and/or cooking heathens can
follow?