On Sat, 2 Jan 2010 13:14:52 -0500, "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


At what point would you add the dumpling dough? I'm thinking that if
you put them in after the stew is done, you'll overcook the meat-
Mike