Ingredients | Serves 4 

Broth

Chicken bones, leftover from a roast 

Carrots, roughly chopped  

Onion, with peel, roughly chopped

2 stalks celery, roughly chopped

4 cloves garlic, peel on

Fresh herbs, I used rosemary, thyme and parsley 

2 bay leaves 

4 peppercorns

Parmesan rind 

2 litre cold water 

Chicken stock cube (optional)

2 cups stelline (star shaped pasta)
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Serve with parmesan and black pepper

Method

1. Place a large pot or a dutch oven on a medium heat, add a splash of olive oil and add the chicken bones. Get some caramelisation on the bones and then add all the remaining ingredients for the broth, give everything a stir and bring to a simmer. Cover with a lid and cook gently for as long as you can. I didn't have that long so I took it off the heat after 1 hour. 

2. Place a strainer over a bowl or a saucepan and strain the broth. Press down on everything left in the strainer to extract all the flavour. 

3. Pour the broth back into the original pot and bring to a boil. Taste and check the seasoning (I added a small chicken stock cube at this point because I felt it needed a little more depth of flavour). 

4. Add the stelline and stir so that it doesn't stick to the bottom. Cook until tender (about 5 minutes) and then serve straight away. Serve with a generous grating of parmesan and lots of black pepper. Pastina needs to be eaten straight away as it will continue to absorb all the broth.