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Thread: Chicken Stew... with noodles or dumplings?

  1. #1
    jmcquown Guest

    Default Chicken Stew... with noodles or dumplings?

    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


  2. #2
    Felice Guest

    Default Re: Chicken Stew... with noodles or dumplings?


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > 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


    The stew sounds truly tasty, and I think it deserves dumplings!

    Felice



  3. #3
    Andy Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    How about toss in some oyster crackers to finish?

    Andy

  4. #4
    Kalmia Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    On Jan 2, 1:14*pm, "jmcquown" <j_mcqu...@comcast.net> 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 chickenis
    > 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


    Sounds good. Freeze some for that day you have the inevitable cold and
    clamor for something like this but are too sick to make it.


  5. #5
    Pete C. Guest

    Default Re: Chicken Stew... with noodles or dumplings?


    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.

  6. #6
    Melba's Jammin' Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    In article <[email protected]>,
    "jmcquown" <[email protected]> wrote:
    > 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


    Shoot or sue me, but I'd be inclined to do those dumpling-like things
    that are made from Pillsbury tube biscuits, cut and plopped on top of
    the simmering broth.

    Actually, I'd do whichever 'felt' easiest to me at the moment.


    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller 12/28/2009

  7. #7
    Becca Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    jmcquown wrote:
    > 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



    Dumplings, of course. If you keep tempting me like this, I will end up
    making them. :-P


    Becca

  8. #8
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Chicken Stew... with noodles or dumplings?



    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


    I was told once to always skim boiling chicken (or any meats but
    especially chicken) as there are water soluble fats that can be skimmed
    away, but which, if left to sit and cool will be absorb into the water.

    By skimming during the boiling one lessens the "chicken fat" taste in
    the boiling liquid.

    I don't know enough about the chemical composition of fats to attest to
    the accuracy of this, but i thought i would pass it along.

    --

    Mr. Joseph Littleshoes Esq.

    Domine, dirige nos.
    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


  9. #9
    heyjoe Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    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?

  10. #10
    Bob Terwilliger Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    Jill 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?


    They're both good. So is biscuit dough put on top of the stew and baked in
    the oven to make a kind of pot pie. You can use the removed fat to make the
    biscuits.

    Bob




  11. #11
    Janet Bostwick Guest

    Default Re: Chicken Stew... with noodles or dumplings?


    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > 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

    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



  12. #12
    Pete C. Guest

    Default Re: Chicken Stew... with noodles or dumplings?


    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.

  13. #13
    Becca Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    Janet Bostwick wrote:
    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >> 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
    >>

    > 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



    Not sure who those cooks were, but the dumplings here in the south, are
    big, light and puffy. Hopefully. lol


    Becca

  14. #14
    Janet Bostwick Guest

    Default Re: Chicken Stew... with noodles or dumplings?


    "Becca" <[email protected]> wrote in message
    news:[email protected]..
    > Janet Bostwick wrote:
    >> "jmcquown" <[email protected]> wrote in message
    >> news:[email protected]..
    >>
    >>> 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
    >>>

    >> 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

    >
    >
    > Not sure who those cooks were, but the dumplings here in the south, are
    > big, light and puffy. Hopefully. lol
    >
    > Becca


    I couldn't recall the who the chefs were so I went to Wiki. . .Under
    "Cuisine of the United States"
    "Boiled dumplings are made from flour to form a dough. A pot of boiling
    chicken or turkey broth is used to cook this dough. The thickness and the
    size of the dumplings is at the cook's discretion. The size does not affect
    the taste but the thickness does. It is optional to serve with the meat in
    the dish or on the side.
    Dumplings can be made with eggs, milk, baking powder or even yeast, or just
    from flour and water. Rolled dumplings are rolled thin and cut into small
    pieces for cooking, while dropped dumplings are formed into small balls.

    Having gained popularity over the last few years is the concept of making
    boiled dumplings from sliced or torn pieces of flour tortilla. These slices
    of tortilla are then added to the boiling pot of stock to make dumplings.
    Popular varieties of Southern dumplings include chicken dumplings, turkey
    dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even
    butter-bean dumplings.

    Bite-sized, hand-torn pieces of dough are dumped into boiling chicken broth
    along with a variety of vegetables. It is locally dubbed
    "chicken-and-dumplins." In common with other Southern savory dumplings,
    Kentuckian dumplins are not stuffed with anything. They are merely pieces of
    dough. Some of the flour detaches from the dumpling surface and works as a
    thickening agent, which makes the signature stew texture of
    "chicken-and-dumplins" without using another thickener such as corn starch.
    This is often used as part of locally popular Burgoo (stew).

    In the Alleghany Mountains of central Pennsylvania, "Pot Pie" is rolled
    dough made from flour and broth [usually ham], cut into squares, and boiled
    with the meat in the broth, usually with potatoes."

    I believe that I have seen a variety of chefs on the Food Network as well as
    some on PBS roll dough and cut strips and then squares that are then dropped
    into boiling broth and called dumplings.

    I was just wondering if this was common throughout the South. And if
    noodles that are made at home are any different in this case than the
    dumplings?

    Janet



  15. #15
    isw Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    In article <[email protected]> ,
    "Janet Bostwick" <[email protected]> wrote:

    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected]..
    > > 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

    > 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.


    Thin as cardboard + eggs = noodles
    Thick as pie crust + no eggs = dumplings

    Isaac

  16. #16
    jmcquown Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected] m...
    >
    > "jmcquown" <[email protected]> wrote in message
    > news:[email protected]..
    >> 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


  17. #17
    sf Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    On Sat, 2 Jan 2010 16:03:53 -0700, "Janet Bostwick"
    <[email protected]> wrote:

    >
    >"jmcquown" <[email protected]> wrote in message
    >news:[email protected]..
    >> 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


    >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.


    I voted for dumplings in chat... the poofy Northern style of course,
    but on second thought she's probably going to use it for lunch
    (leftovers) so noodles would probably be better the better choice for
    reheating.


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

  18. #18
    Manda Ruby Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    On Jan 2, 10:14*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > I've got 4 chicken leg quarters simmering on the stove covered with water..


    If I were to do this with chicken breast, would it work? I don't like
    dark meat that much.

    > I tossed in a couple of bay leaves and salt & pepper. *Once the chickenis
    > 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



  19. #19
    jmcquown Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 2 Jan 2010 16:03:53 -0700, "Janet Bostwick"
    > <[email protected]> wrote:
    >
    >>
    >>"jmcquown" <[email protected]> wrote in message
    >>news:[email protected]..
    >>> 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.

    >
    > I voted for dumplings in chat... the poofy Northern style of course,
    > but on second thought she's probably going to use it for lunch
    > (leftovers) so noodles would probably be better the better choice for
    > reheating.
    >

    My dumplings are always the "poofy northern style" LOL But I went with the
    noodles simply because I didn't feel like making dumplings And yes, I
    made a big batch so I've got leftovers in the freezer to take for lunch.

    Tomorrow I'm making chuck roast with roasted potatoes & carrots. And maybe
    a batch of chili with cornbread. Hmmmm.

    Jill


  20. #20
    sf Guest

    Default Re: Chicken Stew... with noodles or dumplings?

    On Sun, 3 Jan 2010 02:10:10 -0500, "jmcquown" <[email protected]>
    wrote:

    >My dumplings are always the "poofy northern style" LOL But I went with the
    >noodles simply because I didn't feel like making dumplings


    You know what's funny/odd? I think it's easier to make the dumplings
    than noodles!

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

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