Chicken Carcass & Dumpling Stew

This is a "home all day" event. Put your chicken carcass in a stock pot and cover with water, about 8 quarts. Add celery stalks, whole carrots, rough chopped onion, garlic, and salt. Add herbs. Bring to a boil, and them simmer for 4-6 hours. I usually keep the lid off unless the water gets too low, then I put the lid on. When your time is up or the chicken is falling apart, strain. Put enough of the stock in your pot to be the amount you want for your dinner - I freeze the rest in muffin cups to have handy little bits of frozen broth whenever I need it, and put any remaining in a glass jar for use during the following week. Pick all the remaining meat off the chicken and put in with the stew stock. Add diced onions, celery, carrot, and any other vegetable you might like. Bring to a boil. Add cooked rice (or noodles, or whatever floats your boat). Add salt to taste, and mix up the cornstarch and cold water - whisk till totally blended then add to stew. In a large bowl mix the flour, parsley, sea salt, and baking powder. Add the crisco and cut it in. Add the milk and stir til blended. Drop onto the simmering pot by heaping spoon ful and then cover for 15 minutes and DO NOT lift the top. Serve, enjoy. Disclaimer - I eyeball everything. This is a close approximation.