Porcini-Braised Chicken Thighs, Whipped Sweet Potatoes, Parsley and Potato Crisps, and Salsa Verde |

Ingredients

• 5 pounds chicken backs, wings and a few feet if you can find them
• 7 cups chopped onion
• 5 cups chopped carrot
• 4 cups chopped celery
• 1/4 cup olive oil
• 10 chicken drumsticks
• 4 sprigs thyme
• 3 bay leaves
• 1/2 teaspoon black peppercorns
• 12 chicken thighs (bone-in, skin-on)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup dried porcini mushrooms
• 4 to 6 bay leaves
• 8 sprigs thyme
• 1 bulb green garlic or 1 head regular garlic (cut crosswise into halves)
• 1 750-milliliter bottle dry white wine
• 5 quarts homemade chicken stock (see note)
• 6 small- to medium-sized garnet yams
• 1 cup unsalted butter, room temperature (2 sticks)
• 1/2 teaspoon ground cinnamon
• 1 canned chipotle pepper, mashed
• Espelette pepper or hot paprika (not smoked paprika)
• Vegetable oil for frying
• 1/2 bunch fresh Italian (flat-leaf) parsley, leaves only, cleaned and carefully dried
• 1/2 garnet yam, peeled and cut into thin ribbons using a sharp vegetable peeler
• 2 cups veal glace (reconstituted from concentrate; see note)
• Salsa Verde (see accompanying recipe)