Cut up a chicken into joints, leaving the breast portion whole, place it in a saucepan with just sufficient water to cover, see that the pan has a tight fitting lid, cook slowly till the flesh comes away from bones and add a little salt when nearly done, then strain, put aside to cool and cut the flesh from the chicken in slices.  Remove all fat from the liquid, measure two cupfuls and add to it one tablespoonsful powdered gelatine, allow the gelatine to soak for a few minutes, then bring to the boil and season to taste.

Arrange the slices of chicken in a wet mold, alternating the light and dark meat, cover with the gelatine stock, put a plate on top and leave until set.  turn out when required and serve cut in slices and garnished with parsely.  Cold ham or tongue is a good accompaniment.