Place chicken, carrots, onions, and bacon in a lg. Dutch oven or stockpot. Add herb bouquet, oregano, cumin, wine, 1 tspn. Salt, and water to cover; about 8 cups. Cover and bring to a boil; reduce heat and simmer gently about 2 hrs. Or until meat is tender. (if you're using broiler-fryer parts, the chicken will be tender in about an hour).

Remove from heat and let cool, uncovered, for 30 mins. Strain and reserve liquid; skim off surface fat. Discard vegetables and herb bouquet. Remove chicken from bones and cut into 1" pieces. Discard skin and bones. Set chicken aside and keep warm.

To make rolled dumplings, combine flour, cornmeal, pinch salt, and baking powder. Cut in butter. Add milk until just blended. Do not overmix. Turn onto lightly floured surface and roll to 1/4" thickness. Cut into 1" diamonds or other shapes.

In large, deep skillet, bring 3 cups broth to a simmer. Drop in dumplings, cover tightly and simmer 20 mins. Or until puffed. Return chicken to remaining broth; heat through. Ladle broth and chicken into bowls; top w/dumplings.