Recipes : Brussels Sprouts Lardons : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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