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1
In a heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic.
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2
Cook over medium-high heat two minutes, then add the guanciale, and cook until most of the fat has been rendered.
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3
Discard the excess fat and add the peas, sugar, and chicken stock.
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4
Stir well, season with salt and pepper, and cook over high heat until the peas are tender and the liquid has reduced by about half.
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5
Adjust the seasoning and serve hot.
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6
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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7
Add all the chicken parts and brown all over, stirring to avoid burning.
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8
Remove the chicken and reserve.
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9
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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10
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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11
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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12
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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13
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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14
Stir the stock to facilitate cooling and set aside.
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15
Refrigerate stock in small containers for up to a week or freeze for up to a month.
