Ingredients

• 24 ounces calf's liver, sliced on an angle and halved
• 3 cups milk
• 4 ounces slab bacon, cut into 1 by 1/4-inch pieces
• 1 medium onion, quartered and thinly sliced
• 2 tablespoons capers
• 2 teaspoons sage
• Coarse salt and freshly ground black pepper
• 2 tablespoons white wine
• 1/2 cup veal stock or Homemade Chicken Stock or canned low-sodium chicken broth, recipe follows
• 1/4 cup heavy cream
• 2 cups all-purpose flour, for dredging
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
• 1 teaspoon whole black peppercorns
• 6 sprigs fresh dill or 2 teaspoons dried dill
• 6 sprigs fresh flat-leaf parsley
• 2 dried bay leaves
• 2 leeks, washed, white and pale-green parts only, cut into 1/3
• 2 carrots, scrubbed, cut into 1/3
• 2 stalks celery, cut into 1/3
• 1 (4-pound) chicken, cut into 6 pieces
• 1 1/2 pounds chicken wings
• 1 1/2 pounds chicken backs
• 2 (48-ounce) cans low-sodium chicken broth, about 12 cups
• 6 cups cold water

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Instructions

1. In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.
2. In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
3. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.
4. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
5. Yield: 5 quarts