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1
In a large soup pot, heat the olive oil over high heat.
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2
Add the garlic and cook over medium-high heat until the garlic is browned and softened, about 5 minutes.
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3
Add the spinach, cook for 2 minutes, season with salt and pepper, and then add the chicken stock.
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4
Bring to a boil and reduce to a simmer.
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5
In a large bowl, combine the cornmeal and the flour and whisk in a ladle of the chicken stock.
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6
Stir the mixture back into the soup pot and cook for 10 minutes.
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7
Season with salt and pepper and serve.
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8
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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9
Add all the chicken parts and brown all over, stirring to avoid burning.
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10
Remove the chicken and reserve.
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11
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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12
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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13
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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14
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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15
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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16
Stir the stock to facilitate cooling and set aside.
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17
Refrigerate stock in small containers for up to a week or freeze for up to a month.
