On Jan 2, 10:14*am, "jmcquown" > wrote:
> I've got 4 chicken leg quarters simmering on the stove covered with water..

If I were to do this with chicken breast, would it work? I don't like
dark meat that much.

> 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