"jmcquown" > wrote in message
...
> 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
What do your dumplings look like? As a Northerner, when I say dumpling, I
mean a little round piece of dough. But when I see cooking shows with
Southern cooks, the dumplings they make are sheets of dough cut in strips.
That's what I call chicken and noodles. Either sounds good, just wondering.
Janet