For Chicken: Remove and reserve giblets and neck from chicken. Rinse chicken and pat dry. Arrange chicken, breast side up, in large pot. add celery, carrots, parsnip, onion, bay leaf, salt, thyme, parsley and pepper with enough water to cover chicken. Bring water to a boil over high heat. Reduce the medium-low, cover and simmer about 50 minutes or until chicken is no longer pink in center. Remove and discard parsley and bay leaf. Transfer chicken to platter. Remove skin; carve into serving pieces and place in deep serving bowl. With slotted spoon, transfer vegetables to chicken. Cover with aluminum foil to keep warm. Bring broth in pot to a boil; skim off any foam. With large spoon, lower dumplings into boiling broth. Cover and cook 10 - 15 minutes or until dumplings puff and interiors are uniformly set. To test, cut into center of 1 dumpling. Spoon dumplings over chicken and vegetables; pour the broth over dumplings, chicken and vegetables. Serve in wide soup bowls. For Dumplings: In medium bowl, combine flour, thyme, marjoram, baking powder and salt; mix well. With fork, blend butter into flour mixture. Add chopped parsley. With fork, stir in milk to make firm dough. Divide into 10 parts; shape each into dumpling.