Cod Roman Style: Baccala alla Romana

Ingredients

• 1 1/2 pounds baccala
• 1 quart chicken stock, recipe follows
• 4 cloves garlic, finely chopped
• 5 tablespoons extra virgin olive oil
• 1 cup milk
• Salt and pepper, to taste
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 2 tablespoons extra-virgin olive oil
• 3 1/2 pounds chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 ribs celery, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

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