Remove the chickens from the oven and serve the first one for dinner. Debone and cut up the second chicken. Strain liquid stock to remove the cloves. Pour stock into a container and refrigerate overnight. In the morning, the butter will have risen to the top.
Scrape butter off top for future use.
Place halved onion cut-side down in a hot soup pan and heat until smoking. Add water and bring to a boil. Add chicken stock and bring to a boil. Add chicken, salt and chopped vegetables to bring to a boil. Slowly add corn meal to thicken to desired consistency.