Brussels Sprouts Lardons

Directions

1. 1
   {"0":"Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.","4":"Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.","8":"Homemade Chicken Stock:","10":"3 (5-pound) chickens","12":"3 large onions, unpeeled and quartered","14":"6 carrots, unpeeled and halved","16":"4 celery stalks with leaves, cut in thirds","18":"4 parsnips, unpeeled and cut in 1\/2, optional","20":"20 sprigs fresh flat-leaf parsley","22":"15 sprigs fresh thyme","24":"20 sprigs fresh dill","26":"1 head garlic, unpeeled and cut in 1\/2 crosswise","28":"2 tablespoons kosher salt","30":"2 teaspoons whole black peppercorns","34":"Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.","38":"Yield: 6 quarts"}