Rinse the chicken, then cut it into big pieces, and then put them into the casserole. Pour 1.5 liters of cold water, bring to the boil, reduce the heat and cook for 2-3 hrs removing the foam occasionally.
Add the peeled onion, carrot, parsley root, bay leaf, pepper, and salt one hour before the end of the cooking.
Pull the cooked chicken out, discard the bones, and cut into pieces.
Rinse the porcini, and then cook them in clean salted water for 15-20 mins. Cool, and finely chop. Put them into broth.
Dissolve the gelatin in 125g of chicken broth, let it distend, then bring it to the boil but don’t let it boil. Drain and pour the gelatin solution into the broth.
Put the chicken pieces into bowls, pour the broth with mushrooms. Store into fridge for 3 hrs until it is frozen completely.