Clean the parsley and all the vegetables, cut them into large pieces and put them in a big saucepan with plenty of water and a pinch of coarse salt. Bring the water to the boil and put the chicken – previously cleaned and washed thoroughly – in whole (it should be completely covered by the water). Cook over a low heat, letting the water simmer, for 2–2½ hours. To see if it’s cooked: prick the meat with a fork, if it goes in easily the chicken is ready. Remove it from the saucepan and let it cool down (you can filter the broth and use it to prepare soup, risotto or rice dishes, tortellini… or anything you like; it’s delicious, but to make it even tastier, when you put the chicken on to cook, add a piece of boiling beef). Now remove the skin from the chicken, pull the meat off the bones and put it into a bowl; season with salt, pepper and 1 spoonful of olive oil, tip in the “Salsa verde classica” and the Giardiniera with half of its liquid. Give it a good stir and, voilà, your tasty chicken salad is ready to be brought to the table.