STOCK: Place necks and gizzards in a large saucepan, add water and bring slowly to boil, skimming often.
Add remaining stock ingredients and simmer, uncovered, for 2 hours, skimming, occasionally. Strain into a large saucepan and set aside.
STUFFING: Soak breadcrumbs in milk and squeeze dry. Mix with ham, garlic, parsley, chicken liver and beaten egg, and season with pepper, salt and allspice. Beat very well until thoroughly mixed.
Sauté a small piece of stuffing and taste for seasoning. Stuff chicken and truss it, using metal skewers and string.
Place in saucepan containing stock and simmer, uncovered, for 1 hour. Add carrots, leeks and turnips with more salt if needed and continue to simmer for another hour or until chicken and vegetables are very tender. Make sure that there is always enough liquid to cover.
Just before serving, toast slices of bread until golden brown.
Transfer chicken to a board and discard skewers and string. Remove vegetables and set aside.
Boil stock, uncovered, until well flavoured and reduced by about a third.
Carve chicken, pile stuffing on platter and arrange chicken pieces on top. Arrange carrots, leeks and turnips around chicken. Cover platter with foil and keep hot.
Strain stock, taste for seasoning and skim off as much fat as possible, first with a metal spoon and then with strips of absorbent paper.
Place toast in a soup bowl and pour stock over.
Serve stock first, and chicken platter as a main course, accompanied by coarse salt.
TOTAL KILOJOULE COUNT: 17 740 kJ (4 240 Cal). A portion: 2 955 kJ (705 Cal).