Step 1

Place chicken into a large dutch oven and add 3 quarts water, or to cover. Around the chicken, arrange 3 carrots, one onion and 4 of the celery stalks, all roughly chopped. Add bay leaves, half the parsley, and the spices.  Bring to a boil and then lower heat to a gentle simmer and cook 45 minutes. Chicken should be completely cooked – check to see that it is ready to fall off the bone and cook longer if necessary.

Step 2

Remove chicken to a cutting board and strain liquid through a wire sieve over a large bowl. Measure 3 cups of the stock to use now and store any extra for another use.

Step 3

Remove bones and skin from the chicken and shred all of the meat into bite-size pieces. Place chicken in the same Dutch oven, return the 3 cups of stock plus the remaining carrots, onion and celery, all finely diced. Taste and add additional salt and pepper if desired. Simmer for 20 minutes while preparing the dumpling dough.

Step 4

In a medium bowl, stir flour, baking powder and salt together, then use a pastry blender to add the shortening or butter until well mixed. Add remaining parsley, finely chopped, and stir in the milk to form a soft dough. Using a large spoon or 2-inch ice cream scoop, drop 12 spoonfuls of dough on top of the simmering chicken mixture. Cook at a simmer for 5 minutes, then cover the pan and continue to simmer for 20 minutes.