EVA ESTES BXGT29B
      1 lg Chicken (about 3 1/2 lbs)

      2    Onions; unpeeled, halved

      2    Garlic cloves

      2    Whole cloves

      2 lg Carrots; peeled, chopped

      2 lg Celery ribs; chopped

      1 md Turnip; peeled, chopped

      1 lg Parsnip; peeled,chopped

      3    Parsley sprigs plus 1/4 cup

           Parsley; chopped
      1 sl Lemon

     10    Peppercorns

      1 ts Salt

      3 c  Chicken stock

      1 lb Sweet Italian sausages cut

           Into 1 inch pieces
      1 c  Pasta shells

      2 md Zucchini; grated (abt 2/3#)

           Salt and pepper to taste
     Place the chicken in a 6-quart pot.  Add all the ingredients
  through the parsnip, plus the parsley sprigs, lemon slice,
  peppercorns, and 1 tsp salt. Add the chicken stock and enough water
  to cover the chicken by 2 inches. Heat to boiling, skimming any
  residue as it gathers. Reduce the heat and simmer, partially covered,
  1 hour.

     Remove the chicken from the stock and set the stovk aside. Allow
  the chicken to cool enough to handle, then carefully remove the meat
  from the bones and cut it into bite-size pieces. Cover and reserve.
  Return the bones and skin to the stock.  Returen it to the boil;
  reduce the heat and simmer, uncovered, 45 minutes. Strain the stock
  into another pot, pressing the vegetables gently with the back of a
  spoon to release their juices. Meanwhile, saute the sausage
  pieces in a lightly oiled heavy skillet until well browned, about 8
  minutes.  Drain on paper towels.  Add the sausages to the stock. Heat
  to boiling; reduce the heat. Simmer, uncovered, skimming any fat that
  rises to the surface, for 20 minutes. Add the pasta shells; cook 10
  minutes longer. Add the zucchini and the reserved chicken; cook 5
  minutes. Add salt and pepper to taste, and sprinkle with the chopped
  parsley.