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Cook the chicken in a pan over medium heat until browned.
Add the garlic, salt, paprika, thyme, rosemary, and. Mix well.
Add the garlic, onion, leek, celery, bell pepper and carrots, then add a splash of water.
Cover and cook until the chicken and vegetables are completely tender.
Remove skin and bones from chicken.
Add the fresh parsley at the end.
Transfer everything to a blender and blend until smooth.
Spread the mixture evenly in a freezer-safe tray and freeze for about 2 hours, until firm.
Cut into small cubes and return to the freezer in a sealed freezer bag or container.