In large pan add enough water to cover chicken
Add parsley, celery, carrots, onion, salt, pepper, and bay leaf
cover bring to a boil and simmer 2 1/2 hours
sift flour, baking powder and salt
combine milk and oil, add with parsley and dry ingredients. stir just to moisten.
Drop from tbsp directly onto chicken in boiling stock, cover tightly, return to boiling. reduce heat, simmer 15 minutes. remove dumplings and chicken to hot platter.
strain broth, measure 1 quart broth into sauce pan, heat to boiling. combine 1/2 cup flour and 1 cup cold water, mix well, add to broth and thicken. pour over chicken