Start by making the broth: place the chicken, onion, carrots, bay leaves, celery, and salt in a large pot with 8 1/2 cups water (2 liters).

Bring to a boil and simmer for at least 1 hour after it starts boiling.

Strain the broth and let it cool so you can skim off the fat.

Take out the onion and finely chop it with a knife until it becomes a purée.

In a risotto pot, heat a couple of turns of olive oil and add the onion purée.

In a separate small pan, toast the rice with a grind of black pepper.

Add the rice to the onion purée and stir to combine. Deglaze with the gin, and once the alcohol has evaporated, add the broth a little at a time, just enough to cover, until the rice is cooked. Adjust salt if needed.

Remove the rice from the heat and let it rest for at least a minute. Add the cold butter, Parmesan, and chopped sage, stirring until creamy.