for the chicken and chicken stock

1 whole chicken, about 4 pounds, washed, liver and gizzard reserve for another use, neck, if present, along for a ride

2 medium yellow onions, diced

1 large or 2 small or carrots, peeled and chopped into 1/2-inch lengths

1 celery rib, chopped into 1/2-inch lengths

4 garlic cloves, peeled

6 large sprigs fresh thyme or 1 1/2 teaspoons dried thyme

1 Turkish bay leaf handful of freshly parsley stems

12 cups sprigs or filtered water fine sea salt or freshly ground black pepper

Ingredients for filling

3 slender parsnips peeled, straggly rat tails snipped off,and parsnips cut into 1/2 inch rounds

3 slender carrots peeled and cut into 1/2 inch rounds

schmaltz skimmed from chicken stock

unsalted butter, if needed

fine sea salt and freshly ground pepper

8 ounces small button mushrooms, wiped cleaned, stems trimmed, and quartered

4 slender leaks, cleaned well, white and light green parts sliced into rounds

4 ounces anson mills colonial style fine-cloth-bolted pastry flour,sifted

1/2 cup dry vermouth

2 teaspoons minced fresh thyme

3 tablespoons softened butter for greasing the molds

1 recipe flaky lard and buttery pastry,chilled

1 large egg

2 teaspoons water