In a large bowl, combine flour, cornmeal, and baking powder. Cut in
shortening with pastry blender or two knifes used scissor-fashion. Add
parsley then the milk all at once; stir with fork just until moistened.
Chill until ready to use.

In a large saucepan or kettle, combine chicken with water and broth. Bring
slowly to boiling; skim. Simme 35 minutes or until chicken is tender.
Remove chicken. Strain broth through fine-mesh colander or through
cheesecloth into a large bowl. Wash and dry the sauce pan.

When cool enough to handle, remove and discard skin and bones from
chicken; cut meat into bite-sized pieces.

Saute onions and thyme in oil in the saucepan. until onions are soft, about
5 minutes. Retyrn reserved broth and chicken pieces to saucepan. Bring
slowly to a boil. Drop dumpling batter in 6 large mounds on hot broth;
reduce heat and cover. Simmer 25 minutes or until dumplings are done (do
not peek).

Makes 6 servings.