CHICKEN STOCK FOR FRESH PEA SOUP

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Chicken Stock for Fresh Pea Soup image

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

2 3-pound chickens, cut up
2 onions, peeled and quartered
2 celery stalks, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 leek, washed and cut up
2 bay leaves
Parsley sprigs
Several sprigs fresh herbs, such as thyme or rosemary
10 peppercorns
4 quarts water

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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