Ingredients

Spiced Butter:

• 4 cloves garlic, roasted
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon finely chopped chervil leaves
• 1/2 teaspoon finely chopped marjoram leaves
• Pinch ground cinnamon
• Pinch ground ginger

Butternut Squash:

• 2 tablespoons unsalted butter
• 1 pound squash, cut into 3/4-inch cubes
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar

Risotto:

• 5 cups chicken stock, recipe follows
• 1 tablespoon olive oil
• 1/4 pound pancetta, small dice
• 1/2 cup minced shallots
• 1 cup arborio rice
• 2 teaspoon finely chopped fresh sage leaves
• 1 teaspoon finely chopped fresh thyme leaves
• 1/2 cup white wine

Directions

Chicken Stock:

5 pounds chicken bones, rinsed well

20 cups cold water

2 carrots, chopped

2 onions, chopped

2 stalks celery, cut into 2-inch pieces

1 stalk leek, cleaned, sliced into 2-inch pieces

3 sprigs fresh Italian parsley

1 sprig fresh thyme

2 bay leaves

1/2 teaspoon whole black peppercorns

3 cloves garlic, smashed

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock.

Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium-low and simmer for 2 hours.

Cool slightly and strain the stock into a container and store in the refrigerator for up to 1 week or freeze up to 1 month.

Yield: 16 cups

Preparation Time: 15 minutes

Cooking Time: 2 hours