On Mon, 04 Jan 2010 07:50:48 -0500, Michael Horowitz
> wrote:

>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

Stew doesn't have a specific "end" like a rare roast beef. Meat is
supposed to be over cooked. If you want to keep an eye out, put them
in half an hour before you think it's going to be "done".

--
I love cooking with wine.
Sometimes I even put it in the food.