2/3 c. flour
1/2 c. yellow cornmeal
2 tsp. baking powder
2 tbsp. shortening
1/2 tsp. chopped parsley
2/3 c. milk
1 (3 1/2 lb.) broiler-fryer
4 c. water
2 (10 3/4 oz.) cans chicken broth
1 c. chopped onion
1 tsp. thyme
2 tbsp. vegetable oil
1 (10 oz.) pkg. frozen peas, carrots and corn, slightly thawed

In large bowl, combine flour, cornmeal and baking powder. Cut in shortening with pastry blender. Add parsley, then milk all at once. Stir with fork just until moistened. Chill until ready to use.

In large saucepot or kettle. combine chicken with water and broth. Bring to a boil. Simmer 35 minutes or until chicken is tender. Remove chicken, strain broth through fine mesh colander or through cheesecloth into large bowl. Wash and dry saucepot. When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.

Saute onions and thyme in oil in saucepot until onions are soft, about 5 minutes. Return reserved broth and chicken pieces to saucepan. Bring slowly to a boil.

Drop dumpling batter into 6 large mounds onto hot broth; reduce heat; cover, simmer 25 minutes or until dumplings are done. Don't peek. Makes 6 servings.