Ingredients
Method
1.Preheat oven to very hot, 220°C.
2.Divide chicken pieces between two oven trays. Toss with olive oil and season. Roast 25-30 minutes until crisp and golden.
3.Squeeze sausages from casings into a large bowl. Roll heaped tbsps into 20 balls and arrange on an oven tray. Chill.
4.Transfer chicken to a stock pot, reserving strained fat, with celery, carrot, parsley stalks and silverbeet stems. Cover with water. Bring to the boil on high. Simmer on low, partially covered, 2 hours.
5.In a frying pan, heat half reserved fat on medium. Cook meatballs in three batches, 3-4 minutes each, turning. Drain on paper towel.
6.Strain stock, discarding solids. In a saucepan, heat remaining chicken fat on medium. Saute onion, leek and garlic 4-5 minutes, until tender.
7.Stir in stock, risoni, shredded silverbeet and meatballs. Bring to boil. Reduce to low and simmer, covered, 10 minutes until risoni is tender and meatballs are cooked through. Season to taste. Stir parsley through and serve sprinkled with parmesan.
