heyjoe wrote:
>
> 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?

No, but I'm sure epicurious or allrecipes does.