Lightly grease silicone ice cube trays or small candy molds with coconut oil to prevent sticking.

Pour half cup of cold chicken broth into a small bowl and sprinkle gelatin evenly across the surface. Let sit for 5 minutes until the mixture looks thick and spongy.

Warm the remaining broth in a small saucepan over medium heat until it begins steaming but not boiling. Remove from heat and whisk in the bloomed gelatin mixture until completely dissolved and the liquid appears clear and smooth.

Stir in coconut oil until melted and incorporated, followed by chopped parsley if using.

Carefully pour the mixture into prepared molds, filling each cavity about three-quarters full. Tap gently on the counter to release air bubbles.

Refrigerate for at least 2 hours until treats are firm and spring back when lightly pressed.