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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 tall-sided pot, heat the 2 cups oil to 350 degrees F. Cook the squash blossoms in the hot oil for 30 seconds, the remove with a slotted spoon and drain on paper towels.
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3
Season with salt and pepper.
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4
In a 12 to 14-inch saute pan, heat the remaining oil over high heat, and add the onion.
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5
Cook for 5 minutes, until golden brown, then add the parsley, saffron, and chicken stock, and bring to a boil.
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6
Cook over high heat until reduced by half, and season with salt and pepper, to taste.
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7
Cook the spaghetti in the boiling water until tender yet al dente, then drain and add to the pan, along with the flowers and egg.
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8
Toss over high heat 2 minutes, until the egg is lightly cooked and coats the pasta.
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9
Divide evenly among six warmed pasta bowls, top with grated cheese and serve immediately.
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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.
