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Ingredients
US|METRIC
4 SERVINGS
- 7 oz. carrots
- 3.5 oz. onions
- 3.5 oz. shallots
- 2 cloves garlic
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 celery stalk
- 5 parsley (stems)
- 1.5 liters Burgundy wine (generic red)
- 1 tsp. black peppercorns
- freshly ground pepper
- 2.8 kilograms chicken (ideally a rooster or a stewing chicken)
- 1.5 oz. butter
- 1/4 cup cognac
- 3 Tbsp. olive oil
- 1 Tbsp. tomato paste (TFD addition)
- 2 Tbsp. balsamic vinegar (TFD addition - totally optional)
- fleur de sel
- freshly ground pepper
- brown chicken stock
- 8.75 oz. pork belly (salt-cured, preferred or slab bacon)
- 1 1/2 Tbsp. olive oil
- 8.75 oz. porcini mushrooms
- 8.75 oz. pearl onions (cocktail, in brine, TFD heresy here – use fresh peeled cocktail onions for the traditional version)
- 3 cloves garlic (minced, TFD addition)
- 0.75 oz. butter
- 1 tsp. sugar
- fleur de sel
- 2 Tbsp. plain flour
- 1 1/2 tsp. olive oil
- 1 tsp. softened butter
- 2 onions
- 1 bouquet garni
- 1.5 liters chicken stock (white)
- 50 mL grapeseed oil
- 1/2 bunch flat leaf parsley (chopped)
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