• Place the chicken in a large Dutch oven, or heavy duty pot.
• Pour enough cold water to cover by 1 inch.
• Add the roughly cut carrots, onions, celery, and the bay leaf.
• Bring to a boil over high heat.
• Reduce the heat to medium, partially cover, and simmer until the chicken is tender, and almost falling of the bone....about 2 hours.
• Turn off the heat and set aside to cool.
• When the chicken is cool enough to handle, remove the skin, and then the meat - shred the meat into large bite-size pieces.
• Strain the broth into a large saucepan, or stock pan, and wipe the Dutch oven (or large pot) clean.
• Bring the broth to a simmer.
• Meanwhile, melt the butter over medium heat in the Dutch oven, or pot.
• Add the remaining carrots, onion and celery. Cook until tender, about 6 minutes.
• Add the flour and whisk until smooth.
• Constantly stir the roux for about another 5 minutes.
• Add the heated chicken broth. Stir until slightly thickened, about 5 minutes.
• Season with salt and pepper. Taste and add more salt, if desired.

MAKE THE DUMPLINGS

• In a large bowl, stir together the flour, baking powder, parsley and 1/2 teaspoon of salt.
• Add the cubed butter, and, using a pastry cutter, or the ends of two forks, work the butter into the dry ingredients until the mixture has the texture of mall peas.
• Add the milk and egg and then use a fork to incorprate until a batter just comes together.
• Drop heaping spoonfuls (roughly the size of a golf ball) of the dough into the simmering sauce and chicken.
• Reduce the heat to low, cover, and cook until the dumplings are fluffy...about 15 minutes.
• Serve in bowls and enjoy the comfort of this dish.