Wash chicken, heart and liver, dry and divide chicken into 8 portions.

Bring chicken stock to the boil in a large flame-proof casserole.

Place chicken portions and heart into stock, lower the heat and cook uncovered for 30 minutes. Skim off any scum that forms.

Scrape, rinse and chop carrots. Cut white part of leeks into 5 cm (2 in) lengths, split these in half and wash. Peel onions and slice into rings. Roughly chop sauerkraut and combine with bay leaf and juniper berries.

Add all prepared vegetables and chicken liver to stock, cover and simmer for 30 minutes.

Make crosswise cuts in the rounded end of tomatoes, cover with boiling water, skin and cut into good sized segments, removing any core.

Add prepared tomatoes 10 minutes before end of cooking time

Season well with salt and pepper.

Serve with warm French bread.