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1
Preheat the oven to 375 degrees F. Grease a 9-inch casserole with butter.
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2
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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3
Set up an ice bath next to the stovetop.
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4
Plunge the chicory into the boiling water and cook until wilted, about 3 minutes, then drain, and plunge into the ice bath.
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5
Drain again and squeeze out excess water.
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6
Chop the chicory finely and place in a small saucepan with 1/2-cup chicken stock.
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7
Cook over medium-high heat for 5 minutes, then remove from heat, and set aside.
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8
In a medium mixing bowl, beat the eggs, add salt and pepper, to taste, and then add 2 tablespoons each of Parmigiano-Reggiano and caciocavallo.
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9
Mix well, then add the chicory.
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10
Turn the mixture into the prepared casserole and top with half of the remaining cheese.
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11
Bake in the oven for 30 minutes, until golden brown and crusty.
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12
Remove from the oven and allow to cool.
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13
Cut into six wedges and place each in a soup bowl.
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14
Bring the remaining chicken stock to a boil.
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15
Meanwhile, heat the olive oil to 325 degrees F in a tall-sided pot and add the bread cubes.
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16
Fry until they are golden brown on all sides and remove from the oil with a slotted spoon.
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17
Drain on paper towels, then distribute evenly among the bowls.
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18
Fill each bowl with a ladle of chicken stock, top with the remaining cheese, and serve.
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19
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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20
Add all the chicken parts and brown all over, stirring to avoid burning.
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21
Remove the chicken and reserve.
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22
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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23
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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24
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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25
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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26
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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27
Stir the stock to facilitate cooling and set aside.
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28
Refrigerate stock in small containers for up to a week or freeze for up to a month.
