Brussels Sprouts Lardons (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 |
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 thyme20 sprigs fresh dill |
1 head garlic, unpeeled and cut in 1/2 crosswise |
2 tablespoons kosher salt |
2 teaspoons whole black peppercorns |
Directions:
1. 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.
2. 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.
3. Homemade Chicken Stock:
4. 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.
5. Yield: 6 quarts
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