BRUSSELS SPROUTS LARDONS
Steps:
- 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. Homemade Chicken Stock: 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 thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns 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. Yield: 6 quarts
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CI D
[email protected]I'll definitely be making this again.
lorenzonk turner
[email protected]This recipe is a winner!
bata badr
[email protected]Meh.
Ayrton Oosterbosch
[email protected]Overall, this was a good dish. I would definitely make it again.
Anitah tahia
[email protected]This dish was a bit too salty for my taste. I think I'll use less bacon next time.
Jodie Richards
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed this dish. The lardons added a nice smoky flavor.
sir dunkin of donut's
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy lardons.
Kashlyn Durant
[email protected]I love the combination of Brussels sprouts and lardons. It's a classic dish that's always a winner.
najnoorie gaara
[email protected]This dish is perfect for a weeknight meal. It's quick, easy, and healthy.
Official Gee Boy
[email protected]Definitely a keeper!
cement Flowers vase
[email protected]So easy to make and so delicious!
Dushmantha Piyumal
[email protected]Not a fan of the Brussels sprouts, but the lardons were amazing!
Hashiem Bester
[email protected]This recipe was a bit bland for me. I think it needed more seasoning.
campbell m
[email protected]The Brussels sprouts were a little too charred for my taste, but the lardons were perfect. Overall, it was a good dish.
Shafi Malik
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create something really special.
Eran Money
[email protected]This was a great weeknight meal. It was quick and easy to make, and it was a healthy and delicious way to get my veggies in.
nt pb
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The lardons added a richness and depth of flavor that I didn't expect. I'll definitely be making this again.
Allahyar Zaheer
[email protected]This dish was a hit with my family! The Brussels sprouts were roasted to perfection and the lardons were crispy and flavorful. The whole dish came together beautifully.
TERRI BEVERAGE
[email protected]Absolutely delicious! The combination of flavors was perfect, and the lardons added a nice smoky touch. I will definitely be making this again.