1 organic whole chicken, about 3 lbs
4-6 quarts cold water
Salt and pepper to taste
Bunch of rinsed Italian parsley, tied into a bouquet
2 cups shredded mozzarella
2 cups shredded Italian Fontina cheese
1 cup Locatelli grated cheese
1 box Barilla lasagna pasta
Boil your whole rinsed, cleaned chicken, after letting it brine in salt and water a minimum of 2 hours in the refrigerator (I let it brine overnight).
Add salt and pepper to boiling water. Add whole bunch of parsley to the simmering chicken. Let simmer for at least 2 hours.
Once chicken is cooked, carefully remove from broth. Place chicken in colander to cool for easy removal of fat and all bones.
The effort here is removing ALL bones, fat, skin and cartilage from chicken. Shred the chicken with impeccably clean hands.
Boil lasagna pasta according to directions on box. Drain and place individually on paper towels on cookie sheet.
Combine cheeses in large bowl, mixing together well.
In 13X9 baking pan, ladle broth to cover bottom of pan.
Arrange strips of pasta on bottom layer. Top with shredded chicken, top chicken with 1 cup of cheese mixture. Top with ladle of broth. Repeat with 2 additional layers, ending with pasta and top with broth and remaining cheese.
Bake at 400⁰ in center of oven for approximately 40 minutes and until top is golden. Let it set for a few minutes before cutting.
Serve in coup dishes topping with a layer of broth.
I suggest serving with a green salad.