Method

• 1.
  To make the stock, place the saved frames and bones from a roast chicken in a large saucepan with the remaining stock ingredients. Cover the bones with 3-4cm cold water and bring to a low simmer. Simmer for 2-3 hours.
• 2.
  Strain through a fine sieve, discarding solids, and reserve stock to make the orzotto. Pour 800ml stock into a medium saucepan and bring to a simmer.
• 3.
  Meanwhile, heat a medium saucepan over medium heat. Add the butter and, when it starts to sizzle, add 12 sage leaves and let them sizzle for 3 minutes until fragrant. Pour leaves and butter into a small bowl and set aside.
• 4.
  Return pan to medium heat. Add the oil, onion, garlic and remaining 12 sage leaves. Add a pinch of salt flakes and cook, stirring occasionally, for 5 minutes until the onion becomes translucent.
• 5.
  Add the orzo and stir for 30 seconds until well coated in the oil. Add one-third of the hot stock along with the parmesan rind and simmer, stirring constantly, for about 15 minutes, adding remaining stock in 2 more batches after each batch of stock is absorbed. After 15 minutes, the orzo should be cooked but al dente, and the stock thickened around the pasta. It should resemble a risotto.
• 6.
  Finish with the lemon juice and grated parmesan. Season to taste with salt flakes.
• 7.
  Remove and discard the parmesan rind, then divide and serve the hot orzotto in shallow bowls. Spoon the brown butter with sage leaves over the top and garnish with extra parmesan and more freshly ground black pepper, to serve.