| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 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
- 3 (5-pound) 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 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Instructions
- 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.
- 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.
- 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.
Reviews
been making this since it aired, first time out was for a dinner party, there were 3 who “didn’t like brussel sprouts” , they went back for seconds!
Always a hit
Always a hit
This has become a tradition in our home, simply delicious. People, why give bad reviews about a recipe if the review is not actually about the recipe?
I like to watch her show but she does waste a lot of food and some of her ingredients cost too much
This is for the chicken stock that took me all day to make. Greasy greasy greasy even after chilling overnight and skimming the fat. Also too much dill for my taste. I will make again but will remove fat from at least two of the chickens.
WOW! I enjoy Brussels sprouts but Ina’s recipe for lardones is WONDERFUL & DELISH!!! This recipe is a perfect accompaniment of favors 🙂 Thanks Ina.
I usually don’t look at Ina’s recipes but this was recommended because I am a Brussels sprout fan. The only thing I found moderately interesting was using the golden raisins. That is a nice touch. Two items beyond that: First, the chicken stock idea is okay, but it is easier to blanch the sprouts first to get almost tender and then just fry fast before serving in the rendered pancetta fat. Second……someone please tell Ina that pancetta is not ‘smoked’ Italian bacon. Enjoy your sprouts!
These were the dinner rave. The rock star of the night even with hazelnut cheese cake as the closing act. Thank you Ina, for a forever recipe.
Oh, the Brussel sprout are delicious, just like I find in Southern Seasons in Chapel Hill, NC. My only concern is throwing out 3 chickens just for the stock to use in this Brussel Sprout recipe. I can’t believe you would recommend this waste of good chicken meat.
This is a delicious, simple recipe for brussels sprouts. My 7 year old has always loved it.
These were very delicious-the only caveat with this and all of the Contessa’s recipes is to be mindful of the salt-Things can get too salty too quickly-adjust before it’s too late. In this case the pancetta that I used was quite salty, the chicken stock was a lower salt level, but, I might not have needed to use the 3/4 teaspoon that she recommends. It’s a great recipe-delicious flavor-obviously the quality of your stock will make a big difference in the overall flavor.