Instructions: * Note: To make a bouquet garni, tie 2 sprigs thyme, 2 sprigs parsley, and 1 bay leaf together with a piece of kitchen twine.

To make the Brown Chicken Stock: Heat oven to 450 degrees. Spread chicken in a large roasting pan, and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally.

Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns. Place roasting pan over medium heat. Add wine, and bring to a boil, scraping any browned bits from the bottom of pan with a wooden spoon. Add to stockpot. Add 10 cups water, or enough to cover bones by 2 inches. Bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 2 hours.

Strain through a fine-mesh sieve lined with a damp cheesecloth. Season with salt if desired. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months. (

Makes about 3 1/2 cups)

In a small bowl, combine raisins with 1/4 cup wine. Cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.

In a large stockpot, add the coarsely chopped onion, celery, carrots, leeks, tomato, bouquet garni, dill, allspice, a pinch of pepper, and enough water to cover the chickens, 3 to 4 quarts. Bring to a boil. Add the chickens. Return to a boil. Reduce heat to simmer, and cook just until chickens are cooked through, 25 to 30 minutes.

Remove chickens from broth, and cool. Strain broth; reserve 4 cups for saffron rice pilaf. Remove skin, and discard. Remove meat, and cut into small strips. Set aside. Discard bones.

Heat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, 12 to 15 minutes. Reduce oven temperature to 250 degrees. Transfer almonds to a shallow bowl, and set aside to cool.

In a large Dutch oven, heat 1/2 cup oil over medium heat. Add the thinly sliced onions, and cook, stirring occasionally, until golden brown, about 15 minutes.

While the onions are cooking, make the caramel: In a small saucepan, combine sugar and remaining 1/2 cup oil over medium heat. Stir to combine. Cook, stirring occasionally, until dark golden brown, 5 to 7 minutes.

Add reserved chicken to onions. Stir to combine, and cook for 5 minutes. Add the soaked raisins, prunes, and 1/2 cup almonds. Cook for 3 minutes. Add remaining 1/4 cup wine, and bring to boil. Add caramel, and return to a boil, stirring gently. Cook for 3 minutes. Add stock, cinnamon, nutmeg, cloves, salt, and pepper. Return to a boil. Transfer to oven, and bake for 40 minutes. Serve with saffron rice pilaf sprinkled with remaining 1/2 cup almonds.

To make the Saffron Rice Pilaf: Heat oven to 325 degrees. Bring stock to a boil in a small saucepan. In a medium saucepan, melt butter over medium heat. Add rice, and cook, stirring, until rice is coated in butter and beginning to turn translucent, about 3 minutes.

Measure 1/2 cup of stock. Add saffron, and stir to dissolve. Add to rice. Add remaining 3 1/2 cups stock, salt, and pepper. Bring to a boil. Cover, and transfer to oven.

Bake until liquid is absorbed and rice is cooked through, 25 to 30 minutes. Remove from oven. Uncover. Cover with a clean kitchen towel. Replace cover, and let sit for 5 minutes. Fluff with a fork before serving.

This recipe yields 8 servings.

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