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1
In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes.
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2
Transfer the bacon to a paper-towellined plate to drain.
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3
Pour off all but 1 1/2 tablespoons fat; reserve for another use.
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4
Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes.
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5
Add the shallots and sage.
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6
Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour.
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7
(Add a few tablespoons stock or water if the onions start to stick to the skillet.)
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8
Preheat the oven to 350F.
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9
Pour the stock into the skillet, and bring it to a boil.
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10
Reduce heat to a simmer, and cook 15 minutes more.
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11
Season with salt and pepper.
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12
Meanwhile, cut each bread half diagonally into 6 1/2-inch-thick pieces.
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13
Brush with oil; season with salt and pepper.
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14
Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
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15
Spread the toasts with goat cheese; top each with a bacon slice.
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16
Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
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17
Preheat the oven to 450F.
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18
Arrange the chicken pieces in a single layer in a large roasting pan.
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19
Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours.
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20
Add the onions, carrots, celery, and garlic; roast 30 minutes more.
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21
Transfer to a large stockpot; set aside.
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22
Pour 1 cup water into the roasting pan; bring to a boil over high heat.
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23
Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot.
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24
Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface.
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25
Reduce heat; simmer 3 hours.
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26
Remove the solids from the stock; discard.
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27
Strain the stock through a fine sieve into a large bowl.
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28
Let cool completely.
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29
Cover with plastic wrap; refrigerate until the fat has risen to surface.
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30
Skim off fat before using.
