For the stock, in a large saucepan on high heat, add 2 tbsp olive oil, once hot add the chopped chicken carcass, and cook all over until brown.  Add the roughly diced brown onion and cook until a little caramelised, cover with 8 cups water and add bay leaves. Simmer gently for 45 minutes on low heat.  Strain and set aside.

Peel and finely dice carrot.  Finely dice celery stalk and onion .In a large saucepan over medium heat, add two tablespoons of olive oil.  Add and sweat the onion, celery, carrots, chili flakes, thyme, anchovies, and garlic until soft.  Add the chicken stock, dried porcini mushrooms,  fresh sliced mushrooms, season with salt and bring to a gentle simmer for 15 minutes. Then add the whole chicken breasts and poach 12 minutes.

Meanwhile, get your salted pasta water boiling.  Once salted, cook spaghetti al dente.  If cooked early, best to drain and refresh under cold water.  Reheat 10 seconds in the hot pasta water just before serving.

Cook the eggs by placing them in a saucepan of boiling water for 6 minutes.  Once cooked, transfer drained eggs to a cold-water bowl.  After a few minutes peel the eggs.

Remove the chicken breasts and using two forks shred the chicken meat.

Add the split and cut broccolini to the stock 30 seconds before serving.  Serve in large bowls, add pasta on one third, chicken on another third. Add a few cut cherry tomatoes, and an egg cut in half.  Garnish with chopped parsley.  Serve with a fork and soup spoon.