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1
In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat.
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2
Add the onions and cook until soft but not brown, about 8 to 10 minutes.
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3
Add the potatoes, 1/2 cup horseradish, chicken stock, cream, and wine and bring to a boil.
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4
Boil 15 minutes and lower heat to medium.
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5
Cook just below a boil for 1 hour, until the potatoes have fallen apart.
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6
Season with salt and pepper and garnish with scallions, remaining fresh horseradish, and poppy seeds.
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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.
