method
1. Season chicken inside and out. Chop heart, liver and gizzard. Drain sweetcorn. Peel carrots and potatoes. Blanch, peel and quarter tomatoes.
2. Dice the cheese and mix with the sweetcorn, giblets, egg and breadcrumbs. Mash the hard-boiled egg with a fork and add to the mixture with seasoning. Mix well. Stuff the chicken with the mixture, then close opening.
3. Put carrots, potatoes and tomatoes into a flameproof casserole with celery and parsley. Cover with 2 1/2 pints water and bring to the boil. Lower heat and add chicken with half the butter. Cover and simmer for 1 1/2 hours.
4. Remove chicken and drain on kitchen paper. Strain cooking liquor and return to casserole. Puree vegetables and add to casserole. Heat soup through.
5. Heat remaining butter and oil in a skillet. Put in whole chicken and brown evenly, turning it over with two spoons. Bring chicken and soup to table in separate dishes.
