Jill 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?

They're both good. So is biscuit dough put on top of the stew and baked in
the oven to make a kind of pot pie. You can use the removed fat to make the
biscuits.

Bob