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1
In a large stockpot, large enough to hold all the pigeon pieces in 1 layer, heat 2 tablespoons butter over medium-high heat until it foams and subsides and add the onion, celery and carrot.
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2
Cook over medium-high heat until the vegetables are soft and browned, about 5 minutes.
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3
Add the pigeon pieces and cook over high heat until the meat is nicely browned, about 10 minutes.
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4
Season with salt and pepper and add the wine.
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5
Cook over high heat until the wine evaporates completely, then add a little of the chicken stock and cook over medium-high heat.
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6
Meanwhile, spread the slices of bread with the remaining 2 tablespoons butter.
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7
Preheat the oven to 450 degrees F.
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8
Remove the pigeon pieces from the pot and remove all the bones.
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9
Shred the meat and add the reserved livers and 1 liter of broth.
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10
Soak 2 of the slices of bread in the broth and lay them along the bottom of a casserole.
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11
Sprinkle with some of the cheese and add some of the meat, liver, and stock mixture.
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12
Repeat with the remaining bread, 2 slices at a time, cheese, and meat mixture.
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13
The top layer should be cheese.
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14
Place the casserole in the oven and cook for about 1 hour, adding 1/4 cup of the remaining chicken stock every 15 to 20 minutes.
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15
Serve in bowls with additional cheese grated over, if desired.
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16
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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17
Add all the chicken parts and brown all over, stirring to avoid burning.
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18
Remove the chicken and reserve.
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19
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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20
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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21
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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22
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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23
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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24
Stir the stock to facilitate cooling and set aside.
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25
Refrigerate stock in small containers for up to a week or freeze for up to a month.
