My stove seems to be too hot to create a simmer which I have read is critical to making stock properly. I have read about simmer plates / simmer mats- does anybody have good experience with these and know where to get one in Chicago? Thanks, E.
Chicken and dumplings are a notoriously time-consuming enterprise, but the end result is very much worth the effort. However, if you're a time-crunched cook who craves the comforting pleasures of this classic dish, this is the recipe for you.