Preheat the oven to 180°C.
Cut the chicken into eight pieces and season with salt and pepper.
Simmer the chopped carcass and wings in chicken stock for 20 minutes.
Brown the chicken, chipolatas, and mushrooms in a casserole dish with oil and 30g of butter.
Add white wine and reduce by half.
Return meat to the dish with strained stock and bake for 25 to 30 minutes.
Transfer cooked chicken and mushrooms to a serving dish.
Reduce the stock with tomatoes and chopped black pudding offcuts by two-thirds.
Stir in 55g of butter and adjust seasoning.
Fry black pudding rounds in oil and add to the serving dish.
Fry bread shapes in butter and oil until golden, then dip ends in sauce and parsley.
Pour sauce over the chicken, garnish with celery leaves and croutons, and serve.