INGREDIENTS

INSTRUCTIONS

STUFFING
BROTH
SOUP
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.
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