1. In a large Dutch oven, combine chicken, onion pierced with cloves, carrots, celery, parsley, salt, pepper, 1 cup of the milk, and 4 cups water. Bring to a boil over medium heat, reduce heat to low, and simmer, covered, 1 hour.

2. Sift 1 cup flour, baking powder, and salt together in a medium-size bowl. Cut in shortening until mixture resembles coarse meal. Add 1/2 cup milk all at once and mix lightly just until dough holds together.

3. Remove onion and parsley from stew. Drain off liquid, reserving 3 cups. Skim fat off reserved liquid and pour back into pot. Bring to a simmer and drop dumpling mixture by rounded tablespoonfuls on top of liquid. Simmer uncovered 10 minutes; then cover and simmer 10 minutes longer.

4. Remove dumplings and chicken to a heated serving bowl. Stir remaining 3 tablespoons flour into remaining 1/4 cup milk until smooth. Stir into sauce in pan and bring to a boil, stirring until thickened. Pour sauce over chicken and dumplings. Sprinkle with chopped parsley.