4 sm. white onions
4 whole cloves
1 (10 3/4 oz.) can condensed chicken broth, undiluted
1/2 clove garlic, crushed
1/2 c. chopped celery
4 parsley sprigs, crushed
1 tsp. dried thyme leaves
1 (3 lb.) roasting chicken, cut in serving pieces
1 tbsp. olive or salad oil
2 shallots, chopped
1 (1 lb.) can whole tomatoes, undrained
1/2 tsp. saffron threads
Dash sugar
1 1/3 c. dry white wine
6 slices Italian bread

1. Day before serving: peel onions. Chop 3 onions; stud remaining onion with cloves.

2. In 2 quart kettle, combine chicken broth. 1 cup water, chopped onion, whole onion, garlic, celery, parsley, and thyme. Bring to boiling; reduce heat and simmer 30 minutes.

3. Meanwhile, wash chicken under cold water; dry on paper towels. With sharp knife, carefully remove skin.

4. In hot oil in large skillet, brown shallots slightly. Arrange chicken in single layer in skillet; brown, turning once, then cook, uncovered, for 10 minutes.

5. Break up tomatoes with fork; add to chicken; cook 5 minutes.

6. Remove clove studded onion from kettle; discard. Combine chicken, tomato mixture and chicken broth mixture in 5 quart Dutch oven, along with saffron, sugar and wine.

7. Over low heat, cook 30 minutes. Taste for seasoning; add salt if needed. Cover and cool quickly. Refrigerate overnight, salt if needed. Cover and cool quickly. Refrigerate overnight.

8. To serve: heat over low heat until bubbling.

9. Toast bread lightly in broiler.

10. Place a bread slice in each serving bowl; spoon some of chicken and soup over each one. Makes 1 1/2 quarts; 6 servings.