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Bring a large saucepan of water to the boil.
Add 1 kg chicken bones, return to the boil, then drain and rinse under cold water. This removes most of the impurities from the bones.
Place bones into a large saucepan with 3 litres of cold water.
Bring to a boil, reduce heat, and skim off any froth that has formed on the surface.
Simmer gently for 2 hours, skimming occasionally.
Strain stock through a fine sieve lined with a muslin cloth, discarding the bones.
Chill stock and remove any fat on the surface before use.

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Place 200 g pancetta in a frying pan over medium heat and fry for about five minutes, until crisp.
Add all remaining ingredients and fry for 5-7 minutes, until the mixture thickens.
Allow the paste to cool slightly then blend in a food processor.
Store refrigerated for up to 1 month.

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Heat the oil in a large frying pan over medium-high heat.
Add 2 garlic cloves and fry for a minute or so, until fragrant and just starting to colour.
Add 2 kg pipis and ½ cup chicken stock, cover and cook for about 2 minutes, shaking the pan often.
Remove the pipis and place into a bowl as they open. If any remain unopened after a few minutes, remove them from the pan and pry them open over the sink, if they look and smell good, add them to the bowl, otherwise discard them.
Add 3 jalapeños and ¼ cup sweet habanero paste and mix well.
Taste and add 1 cup of basil and 2 cups of spinach.
Stir until spinach has wilted then return pipis to pan with any juices.

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