Stoved Howtowdie with Drappit Eggs - Untested

 (FRANKENSTEIN)

a 2lb chicken

salt and pepper

STUFFING

1 to 2 onions, minced

1 to 2 garlic cloves, minced

butter

2 1/4 cups fresh bread crumbs

Lots of fresh green herbs, chopped

4 Tbsps. butter

1/2lb shallots, chopped

1 bouquet garni

1/2 tsp dried rosemary

2 cups chicken stock

4 eggs

1. Season the chicken inside and out.
2. Make the stuffing by softening the onions and garlic in butter, then adding the bread crumbs and herbs and frying gently until golden.
3. Stuff the chicken.
4. Melt the butter in a Dutch oven and brown the chicken all over. 
5. Add the shallots, bouquet garni, and rosemary. 
6. Pour the stock over. Cover tightly and simmer for 1 hour until the chicken is tender. Remove the chicken from the stock and keep warm.
7. Ladle some of the cooking liquid into another pan and poach the eggs in this. The rest of the stock can be used to make soup.
8. To serve, place flattened balls of kale or spinach on a flat serving dish. Place the poached eggs on top of these and put the chicken in the center.