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1
Measure out 1 of the 6 cups of chicken stock and refrigerate so that it is cold.
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2
In a large stock pot, bring the remaining 5 cups of chicken stock to a boil.
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3
In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended.
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4
Whisk the mixture into the boiling stock and reduce heat to low.
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5
Continue to whisk for 3 to 4 minutes.
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6
Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls.
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7
Serve immediately, topped with more grated cheese if desired.
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8
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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9
Add all the chicken parts and brown all over, stirring to avoid burning.
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10
Remove the chicken and reserve.
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11
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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12
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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13
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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14
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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15
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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16
Stir the stock to facilitate cooling and set aside.
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17
Refrigerate stock in small containers for up to a week or freeze for up to a month.
