CHICKEN STOCK FOR FRESH PEA SOUP
Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 to 3 quarts
Number Of Ingredients 10
Steps:
- Put all ingredients in a large stockpot. Bring slowly to a boil, skimming foam often. Reduce heat and simmer for 4 to 5 hours, skimming occasionally. Keep flame very low, and do not allow stock to boil.
- Strain stock through a fine mesh strainer lined with cheesecloth. Discard solids. Refrigerate overnight and remove fat.
- For a more concentrated flavor, reduce as needed.
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