INGREDIENTS

INSTRUCTIONS

Begin by making the stuffing, which is easiest done in a processor.
Put all the ingredients except the eggs in the processor and whizz
until fairly smooth. Keep the motor running and break in the eggs one
at a time to make a fairly sloppy puree.  Thread your needle and sew up
the wishbone end of the chicken tightly  so that none of the stuffing
can seep out. Prop the chicken firmly,  open end upwards, in a small
saucepan or bowl so that you can stuff  it. With your fingers and a
spoon, gently ease the skin away from the  flesh on the breast, and
spoon about one quarter of the stuffing  under the skin, smoothing it
down so that it protects the meat. Fill  the cavity with the rest.
Wash your hands and put a new piece of thread in the needle. Sew up
the skin and hole really carefully and tightly. Remember that the
stuffing is runny and you don't want it to leak out into the water,
nor do you want any more liquid oozing in to dilute it before it is
set. Truss the chicken tightly with string so that it doesn't fall
apart in the pan. If you have time, leave the chicken overnight,
loosely covered, in the refrigerator.  When you are ready to cook, take
a huge pan, big enough to hold the  chicken, vegetables and bones with
plenty of room to spare. Half fill  with water, cover and bring to the
boil - allow plenty of time. Now  add all the broth ingredients except
the passata, bring back to the  boil and slip in the chicken. There
should be enough water to cover  everything by several inches. If
necessary, add more boiling water.  Skim off all the scum that rises to
the surface. Simmer for 2 hours,  then add the passata. Continue
simmering for a further 1-2 hours,  topping up with more boiling water
as needed.  When you are about 30 minutes or so away from sitting down
to eat,  it's back to work. Hoick the chicken out carefully, cover and
keep  warm in the oven. Ladle about 1.75l of the cooking broth into a
clean  pan, bring to the boil and add the tapioca or vermicelli.  Bring
back to the boil, simmer for 5 minutes, then cover tightly and  turn
off the heat. Go back to the chicken, dismember it and arrange  pieces
on a serving plate together with slices of the stuffing.  Spoon over a
little broth to keep it all moist, cover with foil and  keep warm in
the oven.  Taste and adjust the seasoning in the soup and serve, then
follow with  chicken, stuffing, vegetables from the broth if using, and
freshly  cooked vegetables.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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