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Brussels Sprouts Lardons
Copyright 2004, Barefoot in Paris, All Rights Reserved

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth

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.

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.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.

Yield: 6 quarts