INGREDIENTS
1
Chicken (for stock & soup), whole
2
Bay leaves
1
Brown onion, medium
2
Carrots
2
Carrots, medium
2
Celery, ribs
3
Celery stalks
1 handful
Continental parsley, fresh
1
Fennel, bulb
1
Garlic, bulb
1
Garlic clove
1/3 cup
Risoni pasta, dried
1 tsp
Peppercorns
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
1/4 cup
Parmigiano-reggiano cheese, grated
1 handful
Continental parsley and stalks (for stock)
Rind from a wedge of Parmigiano-Reggiano cheese (for stock)*