On Sat, 2 Jan 2010 16:03:53 -0700, "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.

I voted for dumplings in chat... the poofy Northern style of course,
but on second thought she's probably going to use it for lunch
(leftovers) so noodles would probably be better the better choice for
reheating.


--
I love cooking with wine.
Sometimes I even put it in the food.