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1
Soak the sweetbreads for 3 hours in several changes of cold water, then parboil for 5 minutes in lightly salted water.
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2
Drain and remove all the fat and skin.
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3
Put them on a plate under a weight for about 2 hours.
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4
In a 12 to 14-inch saute pan, heat the olive oil over high heat until almost smoking.
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5
Lightly flour the sweetbreads.
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6
Brown the onion and prosciutto, then add the sweetbreads and cook for a few minutes.
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7
Season with salt and pepper and cook, covered, moistening gradually with the Marsala.
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8
When the sweetbreads are cooked through, drain and place on a serving platter.
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9
Add the vegetables to the saute pan and add the chicken stock.
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10
Cook over high heat, stirring, until the artichokes have softened.
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11
Season with salt and pepper to taste, add to the serving platter with the sweetbreads and serve.
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12
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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13
Add all the chicken parts and brown all over, stirring to avoid burning.
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14
Remove the chicken and reserve.
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15
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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16
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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17
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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18
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.
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19
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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20
Stir the stock to facilitate cooling and set aside.
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21
Refrigerate stock in small containers for up to a week or freeze for up to a month.
