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1
In a large pot, heat the lard over medium-high heat and add the onion and the sausage.
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2
Cook over medium-high heat until the onion is soft and browned, about 5 to 7 minutes.
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3
Add the broccoli rabe and cook over high heat for 5 minutes.
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4
Remove excess fat.
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5
Add the stock, bring to a boil, then stir in the rice.
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6
Cook at an active simmer until the rice is almost completely cooked, about 15 minutes.
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7
Add the butter and stir until it is absorbed.
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8
Season with salt and pepper to taste, and serve with the Parmigiano grated over the top of each bowl.
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9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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10
Add all the chicken parts and brown all over, stirring to avoid burning.
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11
Remove the chicken and reserve.
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12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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13
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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15
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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16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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17
Stir the stock to facilitate cooling and set aside.
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18
Refrigerate stock in small containers for up to a week or freeze for up to a month.
