Poached chicken with spring vegetables and pistou

Method

1. Remove any giblets from the chicken and freeze for stock. Put the bird into a deep snug-fitting pan. Cover with cold water and add the carrot, leek, celery, bouquet garni and 1 tsp salt. Bring to the boil and skim off any scum on the surface, then cover and simmer gently for 40 minutes, turning the bird halfway through. Turn off the heat and leave to cool.
2. Lift the chicken onto a plate. Strain the stock, discard the flavourings, then return it to the pan. Boil for 10-20 minutes until the stock has reduced to about 1.5 litres.
3. Meanwhile, remove the skin from the chicken (discard) and cut it neatly into 8 joints (don’t worry if it falls apart a little). Cover with cling film and set aside. For the pistou, put the basil, garlic, tomato and the grated parmesan into a food processor and whizz then, with the motor running, slowly add the oil to make a pesto-like mixture. Scoop into a bowl and season with salt and pepper.
4. Add the potatoes to the stock and simmer for 5 minutes, then add the pasta and white beans and simmer for 2 minutes more. Add the fennel, carrots and celery for 5 minutes, then the leeks for 3 minutes, then the asparagus and peas for 2-3 minutes.
5. Return the chicken pieces to the pan and leave for 3-4 minutes to heat through. Stir in half the pistou, then ladle the chicken and vegetables into warmed shallow bowls. Serve with the remaining pistou dolloped on top, with extra grated parmesan.