Take a leaf out of frugal farmer Antonia's cookbook and throw nothing away from your bird: she stews feet, head and gizzard, along with drumsticks, and bones to make a savoury tomato dressing for her tagliatelle. This is a traditional recipe from the Macerata province of Le Marche where keeping poultry is common, and eating one is precious.
For the sauce: 1 onion, 1 carrot, one stick of celery, diced, sautéed in olive oil
1 kilo or so of poultry 'leftovers': feet, head, gizzard, carcass, liver and so on.
500ml tomato passata, water to cover the bones
salt
For the pasta: 400g 00 flour, 4 free range eggs
