In a large stewing kettle or pot, place the chicken pieces along with a handful of parsley, poultry seasoning, salt, and pepper to taste.

Add enough water to cover the chicken completely.

Bring the water to a simmer over medium heat.

Once simmering, reduce the heat to low and let the chicken simmer for about 4 hours or until it is tender and cooked through.

In the meantime, prepare the dumplings:

In a mixing bowl, combine the flour, baking powder, and salt.

Cut in the butter using your fingertips until the mixture resembles coarse crumbs.

Gradually add the milk, stirring until a soft dough forms.

Roll out the dough on a floured surface until it is very thin, about 1/8 inch thick.

Cut the dough into strips, about 1 inch by 2 inches in size.

Once the chicken is tender, carefully remove it from the pot and set it aside.

Increase the heat to bring the broth to a gentle boil.

Drop the dumpling strips into the hot broth, making sure they are submerged.

Cover the pot and steam the dumplings for 10 minutes or until they are cooked through and fluffy.

While the dumplings are cooking, shred the cooked chicken meat.

Once the dumplings are cooked, return the shredded chicken to the pot.

Serve hot, spooning chicken and dumplings into bowls, and ladling some broth over the top.