Cut off the leafy parts and the bottom 1/4 inch of the celery ribs. Wash the ribs under cold running water. Cut them crosswise into pieces about three inches long. Ten slice the pieces end to end into three or four thin strips.
Set the celery slices into a glass or porcelain casserole or baking dish, one layer deep. Pour enough chicken stock over the celery so that about half the celery is sticking out. Sprinkle all the other ingredients except the parsley over the celery.
Bake the celery, uncovered, in the center of the preheated 375-degree oven until it begins to soften--about eight minutes.
Serve the celery sticks right out of the baking dish onto serving plates, wet with the pan juices but not dripping. Top with chopped parsley.