Brussels sprouts lardons

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy

For the brussels sprouts

30ml good olive oil
175g pancetta or rasher bacon, 1/2cm dice
500g brussels sprouts, trimmed and cut in half
3/4 tsp salt
3/4 tsp freshly ground black pepper
175g sultanas
425ml homemade or tinned chicken stock

For the homemade chicken stock

3 (2.5 kg) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tbsp salt
2 tsp whole black peppercorns
1) Heat the olive oil in a large saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes.

2) Remove the pancetta to a plate lined with a paper towel. Add the brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the sultanas and chicken stock.

3) Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

For the chicken stock:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16-18 litre stockpot with 6 1/2 litres of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill over an ice bath. Discard the hardened fat, and then pack the broth in containers.

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