madcity_matt
Assistant Cook
- Joined
- Nov 7, 2009
- Messages
- 2
I'm planning on Chicken with dumplings and gravy for dinner tonight. I would like to steam the dumplings. Do you think it would be better to roast the chicken, use the drippings for the gravy and steam the dumplings over chicken stock(canned) - or- Boil the chicken, use the stock for steaming and make a roux gravy with the stock?
Thanks for any advice you all may have, looking forward to using this forum plenty
Thanks for any advice you all may have, looking forward to using this forum plenty