Chicken & Vegetable Brodo

A Karen Martini Recipe - Serves 10

1kg chicken wings
80ml olive oil
sea salt & freshly cracked pepper
8 cups chicken stock
2 onions, peeled & chopped
4 cloves garlic, peeled & chopped
4 sprigs oregano
4 sprigs thyme
1 bay leaf
1 bulb fennel, trimmed & chopped
2 carrots, peeled & sliced
1/2 bunch celery, chopped
4 cups water1/2 cup aborio rice
1/2 cup corn kernels
50g spaghetti, broken into 6cm pieces
2 zucchini, chopped
1/2 cup fresh or frozen green peas
1/2 bunch flat-leaf parsley, chopped
crusty bread and grated parmesan to serve ( optional )

Preheat oven to 200c. Toss chicken wings in 1tbs olive oil and season w/ S&P
Place on a baking tray and bake for 25-30mins or until golden brown.
Place wings in a large stockpot and cover w/ stock. Bring to the boil over medium heat, then simmer for 15-20mins or until very tender. Strain liquid and set aside. Allow wings to cool slightly, then remove meat and about half the skin.

Heat 2tbs oil in the stockpot over medium heat.
Add onion, garlic, oregano, thyme & bay leaf and cook for 2-3mins, then add fennel, carrots and celery and cook 10mins. Add chicken meat, reserved stock, water, rice, corn & spaghetti and bring to the boil over hight heat.
Reduce to medium and simmer for 5-8mins.
Add zucchini, peas and parsley and season well. Simmer a further 5mins or until rice & pasta are cooked.
Add remaining olive oil and serve with bruschetta and grated parmesan, if desired.