6 slices white bread
1 cup shredded carrots
1 cup canned chicken broth
1 teaspoon dried dill weed
1 teaspoon dried basil
1/3 cup chopped onion
1/2 cup chopped celery
3 teaspoons dried dill weed
1 teaspoon salt
1 (6 ounce) can tomato paste
2 teaspoons soy sauce
1/2 teaspoon black pepper
1 cup ketchup
1 cup rice wine vinegar
1 tablespoon brown sugar
1/2 cup shredded mozzarella cheese
Place bread slices in 9x13 inch baking dish. Season with carrots, chicken broth, ham, pepper, celery, dill weed, basil, onion, celery, dill weed and salt. Pour tomato paste over vegetables. Sprinkle with soy sauce, black pepper, ketchup, vinegar and brown sugar. Cover, and refrigerate 5 hours.
Crumble chicken bones in omelet shape and place in bottom of 1/3 cup stuffing pan. Sprinkle tomato over chicken and cover with mozzarella cheese. Chill in refrigerator at least 2 hours.
Remove stuffing from refrigerator, and spoon over vegetables. Chill at least 2 hours before serving.