"Janet Bostwick" > wrote in message
m...
>
> "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?
>>
> 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
>

I make drop dumplings, not rolled dumplings. Those tend to be too doughy
for my taste

Jill