Peel and chop onion. Crush garlic. Chop green pepper and celery. Mix the peppers and salt well.
Place the chicken bones in a pint of water, season with a little salt and freshly ground black pepper, add bay leaf and the crushed garlic, bring to boil and simmer for 30 minutes. Drain and reserve stock. Add half the pepper/salt mixture to the chicken and mix well together. Place a small amount of corn oil in a pan, add the chicken skin and fat and render it on a medium heat, stirring well, until the chicken skin is browned, but not burned. Remove all solid matter with a slotted spoon. Add half the onion, green pepper and celery, and fry, stirring, over a medium heat until the onion is softened. Add the chicken to the pan and cook over a high heat, stirring, to brown it well. Remove the chicken with a slotted spoon. Add the flour to the pan and cook, stirring well, over a medium heat for 3 minutes. Add the reserved stock and remaining onion, pepper, celery and pepper/salt mixture, mix well, bring to the boil and simmer for 45 minutes, stirring occasionally. Return the chicken and any juices, mix well and simmer for another 15 minutes, stirring occasionally. Test for flavour and add more salt and chilli if required. Add the mushrooms, spring onions and parsley, stir well and simmer for 5 minutes. Serve with boiled rice.