Rinse the meat, pat dry and set aside.

In a large skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat until softened, about 5 minutes. Season the meat with salt and pepper and add to the skillet to brown on all sides, about 10 minutes. Work in batches if necessary to avoid overcrowding the pan. Add the rosemary and wine and let the wine evaporate. Add 1/4 cup of the stock, cover and reduce the heat to low. Moisten with the chicken stock as necessary to avoid scorching. Cook for 1 to 2 hours, until the meat is very tender.

In a medium bowl, beat the eggs, cheese, a pinch of pepper, the lemon juice and parsley and pour the mixture over the cooked meat. Stir and cook over medium heat a few minutes, until the eggs coagulate. Serve immediately.

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts