[piasa]

Dark meat definitely makes better dumplings. A whole chicken makes the best of course but it does require more work to debone. The next best thing is to use chicken thighs with the bone for extra flavor [and for the collagen around the joint ends which is good for your health] because it’s easy to remove those big bones later.

[Aliska]

I don't mind deboning a cooked chicken but if it's all cooked together, can get those tiny bones in there which is not so good. Whole chickens the big plump one is pretty expensive, missed last week's sale one kind of whole chicken 99-cents/lb. I can get thighs and split breasts with the bone in which would be good. Maybe buy a little more and freeze what's left. I love chicken thighs anyway. Breast meat, too, as far as that goes.

And thanks for the reply.

[Scarpetta]

Soup Socks - for stewing chicken and making stocks. Won’t cook without them.

https://www.amazon.com/Regency-Soup-Triple-total-Socks/dp/B002TJ638I/ref=sr_1_3?ie=UTF8&qid=1504148373&sr=8-3&keywords=soup+socks