Place cut up chicken in large pot, water to cover. Add garlic, onions, celery, bell pepper, salt and red pepper. Cover and simmer until meat is tender and seasonings are cooked up. Remove meat from bones; strain and save broth (should have 4 cups).
Heat 3 cups with green onions and parsley for several minutes. Dissolve the gelatin in 1 cup cold broth; add to hot broth with meat- You should have a pronounced taste of red pepper and salt. Pour in greased loaf pans. Refrigerate until firm. Cut in slices 1/2 inch thick or bits size.
Cajun Country -- New Iberia, Louisiana