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Cook the chicken by boiling or roasting.
To boil, place in a pot covered with water, add carrots, parsnip/parsley, and two teaspoons of salt. Boil on low heat for 1-1 ½ hours. Remove meat and veggies from stock and cool (reserve stock).
To roast, sprinkle chicken with a bit of salt, and pepper and place in a 350ºF/180ºC oven. Roast until cooked (about 1 ½ hours), then cool (reserve) juices from roasting.
Separate meat from bones.
Drain chicken livers and sauté in oil until fully cooked, set aside to cool. Chop onions and mushrooms and sauté in a bit of grease with a sprinkle of salt, set aside to cool. Cook carrots and parsnip (if they didn't cook with chicken), cool.
Put all ingredients (including chicken meat, livers, raw bacon, vegetables, garlic, parsley, and dill) through a meat grinder with the smallest grinding plate.
Preheat oven to 350°F / 180°C.
To the mixture, add 2 cups of stock or juice from roasting the chicken, salt to taste, and 1 teaspoon of black pepper. Mix and taste. Add a bit more salt, if needed. Add raw eggs. Mix well. Place in baking dishes. Bake for 1 hour, cool and refrigerate.
Serve cold, with hearty bread, garnished with sliced pickles and onions.