rosemary, dried and crumbled
freshly ground black pepper
Rinse chicken, place in large pot,cover with water.
Add carrots, celery, onion, thyme, rosemary, 2 teaspoons salt, and pepper.
Bring to boil, reduce heat and simmer.
Combine flour, baking powder, 1 teaspoon salt and parsley in bowl.
Cut in shortening until resembles course meal.
Add milk and stir briefly with fork.
Add only enough milk to make dough hold together.
When chicken has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth.
Cover and steam for 20 minutes without lifting cover.