Pollo colla Marsala

• 1 chicken
• 1 large onion
• 2 ounces of butter

Joint a roasting chicken, dividing the legs into two, with two wing pieces and two breast pieces with bone attached. Remove any other meat from the carcase to use later in a risotto, and pound the carcase in a mortar so that some chicken stock can be obtained more quickly. Put the pounded bones in a pan, with the giblets, a bunch of herbs, an onion pierced with a clove, a sliced carrot,