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1
Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat.
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2
Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil.
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3
Off the heat and add the couscous.
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4
Cover the pan and let it sit for 10 minutes.
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5
Add the pignoli nuts and currants to the couscous, stir and serve.
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6
3 (5-pound) chickens
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7
3 large onions, unpeeled and quartered
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8
6 carrots, unpeeled and halved
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9
4 celery stalks with leaves, cut in thirds
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10
4 parsnips, unpeeled and cut in 1/2, optional
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11
20 sprigs fresh flat-leaf parsley
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12
15 sprigs fresh thyme
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13
20 sprigs fresh dill
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14
1 head garlic, unpeeled and cut in 1/2 crosswise
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15
2 tablespoons kosher salt
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16
2 teaspoons whole black peppercorns
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17
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil.
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18
Skim the surface as needed.
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19
Simmer uncovered for 4 hours.
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20
Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill.
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21
Discard the hardened fat, and then pack the broth in quart containers.
