1. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. 2. Add the carrots, onions, and celery to the pot and cook until soft and browned. 3. Return the chicken to the pot and add 3 quarts of chicken stock, tomato paste,garlic, peppercorns, and parsley. 4. Bring almost to a boil, then simmer until reduced by half, about 2 hours. Remove from heat, strain, and set aside 1 cup to cool over ice or in the frig. 5. In a pot, bring the remaining 5 cups of chicken stock to a boil. 6. In a large bowl, combine the cold broth, eggs, orzo, cheese, parsley and nutmeg and whisk until well blended. 7. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Cook another 5 minutes, or until orzo is al dente. Adjust salt and pepper, serve immediately, topped with more grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
