Instructions: Fold the chicken over and sew it securely and tightly up the back.

Wrap the chicken carefully in a clean white napkin and tie it closed.

Place the chicken in a deep, oval saucepan or flameproof casserole and arrange the pigs trotter (if using) carrots, bay leaves, celery, juniper berries, peppercorns, onion and cloves around it.

Pour in the wine and enough water to cover everything completely.

Cover with a lid.

Bring very slowly to the boil and simmer gently for 6 hours.

Remove the chicken from the saucepan and leave to cool completely.

Strain the liquid in the saucepan into a bowl and leave to cool, then place in the refrigerator to chill.

When the stock is thoroughly chilled, skin the fatty layer off the top and pour into a saucepan.

Whisk the egg whites until foamy and add to the stock.

Bring to the boil, whisking constantly. As soon as the stock begins to boil, the egg whites will form a foamy white layer on the top.

This will contain all the impurities in the stock which should show through the foam as being perfectly clear.

Remove the stock from the heat and leave to stand for about 10 minutes.

Remove the foam with a slotted spoon and strain the liquid back into a clean bowl through a damp muslin cloth.

If using gelatine, take 1 ladleful of stock and reheat in a small pan.

Sprinkle over the gelatine and whisk until thoroughly dissolved.

Stir back into the stock.

Cool, then chill until set to soft, clear jelly.

To serve, unwrap the chicken and slice neatly. Chop and arrange the chilled jelly on a serving platter and put the chicken slices on top.

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