In article > ,
"Janet Bostwick" > wrote:

> "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.

Thin as cardboard + eggs = noodles
Thick as pie crust + no eggs = dumplings

Isaac