Make up suet pastry with enough water to give a firm paste. Cut the flesh from legs, wings and breast of bird. Line a two-pint basin with suet pastry. Fill with alternate layers of meat and onion, with some seasoning and parsley. Put bay leaf in the centre. Just cover meat with stock or water, and top with pastry. Steam for four hours. Serve with gravy made from chicken stock, using carcass of bird, or with parsley sauce.