Place 1 cut up chicken (3 pounds) in a 2 quart kettle and add 1 cup water, 1 small onion, diced (or 1 teaspoons instant minced onion), 2 sprigs of fresh parsley, and about 1/2 teaspoon salt. Simmer until very well done. Remove from broth, cool, and remove meat from bones. Strain the warm broth into a loaf pan (7 x 3 x 2 or 9 x 5 x 2 inch) and stir in until dissolved, 1 tablespoon unflavored gelatin. Cut chicken meat into large pieces and place in broth mixture. Chill until firm. Slice and serve. (This is especially nice for a hot summer's day since you can cook the chicken in cool of the morning and serve the chilled dish when it's too hot to cook. Garnished with fresh sprigs of parsley, it is elegant enough for a company meal.)