method
1. Soak breadcrumbs in milk. Mince or finely chop ham, and liver and heart from giblets. Place in a bowl with the sausage meat, parsley, egg, Parmesan, vermouth, salt and pepper. Squeeze liquid out of the breadcrumbs and add them to the mixture. Mix well together.
2. Wipe chicken and stuff with the mixture, leaving a little space for expansion. Close opening with a small skewer or by sewing with thick thread.
3. Half fill a large saucepan with lightly salted water and bring to the boil. Chop celery and carrot. Peel and quarter onion. Add them all to the pan and bring back to the boil.
4. Add the chicken and the rest of the giblets. Cover and simmer for 1 3/4 hours or until chicken is tender.
5. Lift chicken out of the stock and keep warm on serving dish. Dissolve the arrowroot in a little of the strained stock, then add a further 1/2 pint stock. Cook, stirring, until thick and clear.
