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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.
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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.
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3
Homemade Chicken Stock:
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4
3 (5-pound) chickens
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5
3 large onions, unpeeled and quartered
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6 carrots, unpeeled and halved
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4 celery stalks with leaves, cut in thirds
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8
4 parsnips, unpeeled and cut in 1/2, optional
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9
20 sprigs fresh flat-leaf parsley
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15 sprigs fresh thyme
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11
20 sprigs fresh dill
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1 head garlic, unpeeled and cut in 1/2 crosswise
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13
2 tablespoons kosher salt
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14
2 teaspoons whole black peppercorns
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15
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.
