Rinse and place whole chicken in 4-5 quart pot full of water. Bring to boil and simmer gently for 1 hour, then remove from stove and place over night in the refrigerator. The following day spoon solidified chicken fat from the top of the pot, remove chicken, de-bone and cut into 1-inch square pieces while broth is heating. Bring to boil, add chopped carrot, celery, salt, pepper and parsley, then simmer for 30 minutes. Return diced chicken to pot for an additional 10 minutes and serve.