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Put chicken into a large pot with other ingredients, except the peas. Add enough water to cover 3/4 of the chicken. Cover pot and bring to a gentle boil, reducing heat to a simmer. Simmer about 1 1/2 hours. Remove chicken from pot and cool. Reserve the liquid and carrots. Skim off any fat. Chop up chicken into bite sized pieces. Sauce: Melt butter and add flour. Stir, cooking for 1 minute. Combine milk and chicken stock and gradually add to butter/flour mixture. Boil and cook for one minute. Remove from heat. stir in 5 1/2 tablespoons of parsley, salt and pepper. Dumplings: Mix together flour, baking powder, shortening, corn (optional), salt and pepper. Bind with enough cold water to make a smooth dough. With floured hands, divide the dough into 12 portions and roll into balls. In a large pot, bring sauce back to a simmer and add the chicken, carrots, peas and dumplings (they will sink). Cover with a lid and cook for 20 minutes until dumplings are light and fluffy. Sprinkle with remaining parsley and serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib