The Food Lab: Better Home Cooking Through Science

CHICKEN AND

DUMPLINGS

NOTE: Instead of using the chicken stock, you can
simmer 4 chicken legs in 2 quarts low-sodium canned
chicken broth for 30 minutes. Remove the legs, skim the
fat from broth, and add enough water to make 2 quarts.
When the legs are cool enough to handle, pick off the
meat, discarding the bones and skin, and reserve.