On 1/3/2010 08:37, heyjoe wrote:
> On Sat, 02 Jan 2010 19:06:24 -0600, Pete C. wrote:
>
>> 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.
>
>
> Did a quick Google for spaetzle and while the ingredients don't look
> difficult or unusual, don't have one of the special gadgets to make/form
> the spaetzle for dropping in the boiling water. Does forcing the dough
> through a collander or slotted spoon really work and if yes, how big a mess
> does it make?
>

Depends on how messy you are..

More tedious then messy really. If you are only making a small quantity
on rare occasions like me it works fine. I use a big slotted spoon and a
spatula.