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1
Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves.
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2
Increase the heat and boil until the syrup turns deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
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3
Remove from the heat and mix in the vinegar.
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4
Add the juices and boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.
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5
Add the chicken stock, bring to a boil until reduced to 3/4 cup, about 20 minutes.
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6
Set aside.
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7
In a small saucepan, cover the potato pieces with plenty of water and bring to a boil.
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8
Cook until the pieces are very tender but not falling apart, about 15 minutes.
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9
Drain the potatoes and run through a food mill.
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10
Set aside and allow to cool.
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11
Dissolve the yeast in the warm water.
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12
Place the flour on a clean work surface and make a large well in the center.
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13
Pour in the water and yeast mixture, the beaten eggs, and salt.
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14
Add the milled potato and pork fat, and begin to work these ingredients into the flour, bringing it all together to form a soft, sticky dough.
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15
Add more flour if necessary to bring it all together.
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16
Set aside in a clean bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
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17
After 1 hour, punch down the dough and divide into 2 even pieces.
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18
Knead the dough a bit and set each piece aside again, covered with the damp towel, to rise another 45 minutes.
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19
Preheat the oven to 475 degrees F.
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20
Place the loaves in bread pans or form them into rounds on baking sheets and bake for 35 to 40 minutes, until the bread is nicely browned on the outside.
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21
Let cool 10 minutes before slicing.
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22
While the bread cools, return the citrus sauce to the heat and bring to a simmer.
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23
Add the segmented fruit, peel, and butter, and cook 10 minutes to thicken and heat through.
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24
Serve the sauce spooned over the bread.
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25
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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26
Add all the chicken parts and brown all over, stirring to avoid burning.
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27
Remove the chicken and reserve.
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28
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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29
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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30
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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31
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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32
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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33
Stir the stock to facilitate cooling and set aside.
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34
Refrigerate stock in small containers for up to a week or freeze for up to a month.
