1 1/2 hours, plus chilling time
To make the stuffing, place the pistachio nuts in a bowl, cover with boiling water and allow to stand for 10 minutes.
Peel away the shells and brown skin, and cut the nuts in half.
Melt the butter in a frying pan, add the onion and sauté until soft.
Remove from the heat and add to the nuts, together with the remaining stuffing ingredients.
Spoon the stuffing down the centre of the inside of the chicken.
Fold one side of the chicken over the stuffing and fold the other side of the chicken over the top.
Wrap the chicken in cheesecloth and roll it up.
Tie each end with string and then tie string around the bird at 5 cm intervals so that it retains its shape during cooking.
To make the stock, place the chicken carcass and bones in a large pot, add the onion, carrot, celery, thyme, peppercorns and two litres of cold water.
Bring to the boil, reduce the heat and simmer, covered, for 1 1/2 hours.
Strain and return liquid to the pot.
Discard bones and vegetables.
You should be left with at least 1 1/2 litres of liquid.
If not, add more water.
Place the wrapped chicken in the pot containing the stock.
Cover and reduce heat.
Simmer, covered for 1 1/2 hours.
Allow the chicken to cool in the stock.
Remove the chicken from the stock and unwrap it.
Heat up the jellied stock until melted.
Pour through a fine strainer into a bowl and refrigerate until almost set.
Using a pastry brush, brush the helly over the chicken.
Decorate with salad or herbs and refrigerate until ready to serve.