30 December 2012,20:51 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Melt the margarine in a saucepan. Add the onions, garlic and celery and cook until softened.
  • Add the chicken with its giblets, cover with water and bring to the boil. Skim well, season with salt and pepper to taste and add the bay leaf.
  • Simmer gently for 2 to 2 ½ hours or until cooked.
  • Remove the chicken from the pan and allow to cool slightly, and then remove the skin. Take the meat from the bones and dice it.
  • Strain the cooking stock into another saucepan and add the oregano and pasta. Cook until tender.
  • Strain the stock back into the first saucepan, and reheat the chicken in this. Drain the hot chicken and pile on to a warmed serving dish.
  • Surround with the pasta and sprinkle over the Parmesan.
  • Garnish with tomato wedges. 


  • 50 grams margarine 
  • 4 onions, peeled and chopped 
  • 4 cloves garlic, peeled and crushed 
  • 6 celery stalks, chopped
  • 2 kilogram boiling chicken with giblets 
  • Salt
  • Freshly ground black pepper
  • 2 bay leaves 
  • 2 tablespoon dried oregano 
  • 300 grams whole meal pasta 
  • 4 tablespoons Parmesan cheese
  • Tomato wedges, to garnish

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