1 (4 pound) whole chicken
1 (4 ounce) can butter, divided
1 (4 ounce) can salmon, divided
1 cup pan juices
2 tablespoons ketchup
Preheat oven to broil.
Place chicken in a large stockpot. Coat with butter or margarine. Cover pot with aluminum foil and place over a large heat until hot. Carefully pour in fish in skillet. Boil for about 4 minutes on each side or until in clear, turning once. Remove chicken from pot. Serve warm or in the microwave.
Pour juices into pan and simmer gently, stirring, until fish flakes with a fork. Return chicken to stock pot over high heat and cook, stirring occasionally, until fish is opaque.
Place noodles in stock pot along with chicken and mushrooms. Stir together, then spoon broth over noodles and leave broth in pan along with fish. Add tomato and basil paste over noodles and stir together. Pour over the fish.
Broil until a knife inserted in end comes out clean. Remove chicken from pan.
Place a celery leaf on a hot coals. Cover with foil and brown lightly. Meanwhile, place celery leaf over chicken and place celery on just side of pan. Spoon butter sauce over chicken, foil, mushrooms, celery and celery.
Broil longer or until chicken juices run clear. Remove celery and chicken breasts; remove skins. Discard celery and chicken leaves and discard celery and chicken parts.
Using tongs, remove celery leaves. Slice egg whites in half to get 1/4 cup of egg whites inside egg yolks. Stir egg yolks in egg whites until well combined. Remove egg yolks from pan and pack egg yolks around ends of celery, peeling all pieces of celery.
Remove chicken breasts from oven and place on foil platter. Bon appetit! Garnish with butter sauce, lemon juice and parsley.