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PdfIn a large sauce pot, heat the olive oil.
Season the chicken with spices.
When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown.
Remove the bones and carcass.
Add the onions, celery, carrots, green onions, garlic, parsley, basil, thyme, and bay leaves.
Saute the vegetables for 4 minutes.
Add the chopped vegetables and crushed red pepper and saute for 1 minute.
Add the stock, lemon quarters and riso or rice, bring the liquid to a boil.
Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta or rice is tender.
Remove lemons.
Reseason if necessary.
Serve hot.
Sometimes I add a little more fresh lemon juice just before serving to brighten the flavor.
Shortcut, use a rotisserie chicken.