-
1
Set the chicken in a deep soup kettle or large casserole breast side down and add the stock or broth and water and 4 teaspoons of salt.
-
2
Bring to a boil over high heat, skimming the surface thoroughly.
-
3
Lower the heat and add the carrots, celery, leeks, bouquet garni, thyme, garlic, and dried tarragon.
-
4
Adjust the heat to a low simmer and poach the chicken for 15 minutes.
-
5
Turn the chicken onto its back and continue poaching for 25 minutes more, or until it is cooked through.
-
6
Transfer the chicken to a large plate.
-
7
Strain the stock into a large saucepan.
-
8
Reserve the vegetables and discard the bouquet garni.
-
9
Set the stock over moderately high heat and reduce it by half.
-
10
Meanwhile, when the chicken is cool enough to handle, discard the skin and bones and shred the meat into large pieces.
-
11
Set the chicken aside, covered, in a warm place.
-
12
In a saucepan of boiling water, add the pasta and cook for 5 minutes, or until al dente.
-
13
Drain and set aside.
-
14
Whisk the butter into the broth and add the lemon juice and fresh tarragon.
-
15
Taste and adjust the seasoning, adding more lemon juice, salt, and pepper.
-
16
Add the vegetables to the saucepan along with the chopped parsley and pasta.
-
17
Warm over low heat.
-
18
Make the garnish: Brush the bread with the oil and toast until golden.
-
19
Sprinkle each slice with 2 tablespoons Parmesan and set a slice on each of four deep dinner plates.
-
20
Divide the chicken among the plates, spoon the broth, vegetables, and pasta over it and garnish each plate with the parsley sprigs.
