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1
Bring the kidney beans to a boil in a large pot with plenty of salted water.
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2
Remove from the heat, cover and set aside for 1 hour.
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3
In a large casserole or Dutch oven, heat the olive oil over high heat.
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4
Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
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5
Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning the meat to the casserole.
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6
Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
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7
Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
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8
Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
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9
Season with salt and pepper, to taste, and serve.
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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.
