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1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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2
In a separate stockpot, heat the olive oil over medium-high heat, and add the cauliflower.
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3
Stir over high heat for 5 minutes, seasoning until the cauliflower is just beginning to get tender.
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4
Add the chicken stock, garlic, bay leaves, tomatoes, pepper flakes, and salt and pepper, to taste, and bring to a boil.
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5
Reduce to a simmer and cook until the cauliflower is tender, about 15 minutes.
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6
Add water if necessary to ensure that all the cauliflower is submerged in hot liquid.
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7
Add the ziti to the boiling water and cook until not quite done.
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8
Drain and add to the simmering soup to finish cooking.
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9
Season with salt and pepper, and serve.
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10
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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11
Add all the chicken parts and brown all over, stirring to avoid burning.
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12
Remove the chicken and reserve.
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13
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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14
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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15
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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16
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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17
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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18
Stir the stock to facilitate cooling and set aside.
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19
Refrigerate stock in small containers for up to a week or freeze for up to a month.
