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1
Rinse the hen pieces and dry well.
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2
Season aggressively with salt and pepper.
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3
In a large, heavy-bottomed pot, heat the oil over high heat until smoking.
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4
Sear the hen pieces until browned on all sides.
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5
Add the white wine and vinegar and allow to completely evaporate, turning the meat to coat with the liquid.
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6
Add the capers, olives, diced prosciutto, anchovies and the tomato paste and cook 5 minutes.
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7
Add the stock and bring to a boil.
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8
Lower the heat and simmer 30 minutes, until the hen is cooked through.
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9
Season with salt and pepper, stir in chives and serve, drizzling real vinegar over each portion tableside.
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10
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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11
Add all the chicken parts and brown all over, stirring to avoid burning.
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12
Remove the chicken and reserve.
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13
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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14
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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15
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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16
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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17
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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18
Stir the stock to facilitate cooling and set aside.
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19
Refrigerate stock in small containers for up to a week or freeze for up to a month.
