Bring 10 cups water to the boil. Add the chicken, bring back to the boil, skim the surface, and add parsley, leek, dried mushrooms, peppercorns, and salt. Lower the heat, cover and simmer for 1½ hours or until tender.
Take the chicken out of the broth, cool, and bone. Reserve the chicken meat for another use. Strain the broth, cover, and refrigerate. When ready to use, remove the harden