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1
Rinse the meat, pat dry and set aside.
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2
In a large skillet, heat the oil over medium-high heat.
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3
Add the onion and cook over medium heat until softened, about 5 minutes.
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4
Season the meat with salt and pepper and add to the skillet to brown on all sides, about 10 minutes.
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5
Work in batches if necessary to avoid overcrowding the pan.
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6
Add the rosemary and wine and let the wine evaporate.
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7
Add 1/4 cup of the stock, cover and reduce the heat to low.
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8
Moisten with the chicken stock as necessary to avoid scorching.
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9
Cook for 1 to 2 hours, until the meat is very tender.
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10
In a medium bowl, beat the eggs, cheese, a pinch of pepper, the lemon juice and parsley and pour the mixture over the cooked meat.
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11
Stir and cook over medium heat a few minutes, until the eggs coagulate.
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12
Serve immediately.
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13
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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14
Add all the chicken parts and brown all over, stirring to avoid burning.
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15
Remove the chicken and reserve.
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16
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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17
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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18
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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19
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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20
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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21
Stir the stock to facilitate cooling and set aside.
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22
Refrigerate stock in small containers for up to a week or freeze for up to a month.
