"jmcquown" > wrote in message
...
> "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
O.k., thanks. That answers another question that I had. I had wondered
about the taste.
Janet