In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Add the chicken livers and brown over high heat. Season with the salt, pepper, nutmeg and cinnamon. In the bowl of a food processor, combine the cooked livers and the chicken breast and process into a fine paste, adding 1 or 2 drizzles of olive oil if necessary to achieve the correct consistency. Place the mixture in a bowl and add the egg whites, the yolks, and the carrot. Add a generous pinch of salt and pepper and mix well to combine. Stuff this mixture into the turkey neck skin using a spoon or pastry bag. Sew the ends of the neck shut with a trussing needle and butcher?s twine. Prick the neck in 10 to 12 places and set aside.
Bring the chicken stock to a boil and add the turkey neck. Reduce to a simmer and cook, uncovered, for 1 hour
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 6 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
Recipe copyright 2000, Mario Batali. All Rights Reserved.