In article >,
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?

i've been making them for years with a flat large-hole grater (smooth
side up) and a rubber spatula. You can mix the dough to be thick enough
so you can spoon it onto the grater in a pile and not have it run off
the edges before you can smoosh it through the holes.

Isaac