Brussels Sprouts

Every Thanksgiving, it is my son's job to cook the Brussels sprouts.  This is his recipe.  They are delicious, but would not qualify as "healthy".

The recipe below is just for two so adjust accordingly to fit your needs.

Note:
A 1/4 cup of chicken stock is a pain - I use 1/4 cup of water and a 1/2 t. Better Than Boullion Chcken Base

Ingredients:

• 12 oz Brussels sprouts - trimmed and halved
• 1/8 pound pancetta - diced (from Red Hog)
• 1/4 cup chicken stock 
• 2-3 T. duck fat or olive oil
• salt and pepper
  

Directions:

1.  Cook pancetta in a cast iron skillet over low heat until the fat has rendered and the pancetta is crisp, about 5-7minutes.

2.  Remove pancetta to a paper towel lined plate and set aside

3.  Add Brussels sprouts to pan with chicken stock, cover and cook over medium heat for 7-10 minutes  adding more liquid as necessary

4.  Remove cover, increase heat to medium high and cook very brown, adding the duck fat or olive oil if the sprouts seem dry.

5.  Add pancetta back to sprouts, season to taste with salt and pepper and serve