Brussels Sprouts Lardons

• 2 tablespoons good olive oil
• 6 ounces Italian pancetta or bacon, 1/4-inch dice
• 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup golden raisins
• 1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth

1. Heat the olive oil in a large (12-inch) 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. Remove the pancetta to a plate lined with a paper towel.
2. 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 raisins and chicken stock. 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.
3. Homemade Chicken Stock:
4. 3 (5-pound) chickens
5. 3 large onions, unpeeled and quartered
6. 6 carrots, unpeeled and halved
7. 4 celery stalks with leaves, cut in thirds
8. 4 parsnips, unpeeled and cut in 1/2, optional
9. 20 sprigs fresh flat-leaf parsley
10. 15 sprigs fresh thyme
11. 20 sprigs fresh dill
12. 1 head garlic, unpeeled and cut in 1/2 crosswise
13. 2 tablespoons kosher salt
14. 2 teaspoons whole black peppercorns
15. 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. 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. Discard the hardened fat, and then pack the broth in quart containers.
16. Yield: 6 quarts

olive oil, italian pancetta, brussels, kosher salt, freshly ground black pepper, golden raisins, chicken

Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-lardons-50041751 (may not work)