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1
Soak the baccala in the refrigerator for 2 days in several changes of water.
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2
Rinse and pat dry.
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3
Bring the chicken stock to a boil, reduce to a simmer and add the baccala.
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4
Cook 20 minutes at a simmer.
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5
Remove the fish, add the garlic, olive oil, milk and salt and pepper to taste, stir well to combine and cook 5 minutes.
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6
Return the fish to the pot, cook for 5 minutes, then serve sprinkled with chopped parsley.
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7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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8
Add all the chicken parts and brown all over, stirring to avoid burning.
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9
Remove the chicken and reserve.
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10
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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11
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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12
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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13
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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14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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15
Stir the stock to facilitate cooling and set aside.
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16
Refrigerate stock in small containers for up to a week or freeze for up to a month.
